Can punta de lomo mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What should I ask for at a butcher in Argentina?

Ask for "Tapa de cuadril, a punto" when looking for punta de lomo in Argentina.

sirloin primal · Nicaragua

punta de lomo

Q: What is punta de lomo in Argentina?

punta de lomo is the Nicaragua retail name for the sirloin cap, which sits on the sirloin primal. In Argentina, the same cut is most often labeled Colita de cuadril.

Q: What is punta de lomo called in Argentina?

Look for Colita de cuadril—mapped to Sirloin Cap (sirloin cap).

Q: What primal is punta de lomo from?

Sirloin Cap is on the sirloin primal (top sirloin cap (coulotte)).

In Argentina, this cut is Colita de cuadril.

Exact match · Confidence 0.90

Fig. 1 · top sirloin cap (coulotte) · sirloin primal

About this cut

Triangular cap on the top sirloin; prized as picanha in Brazil.

Primalsirloin

Locationtop sirloin cap (coulotte)

In ArgentinaColita de cuadril

What is this cut →Global guide →

How to order steak doneness

Nicaragua → Argentina

rare	Rojo	→	Jugoso	48–55°C
medium rare	Término medio	→	A punto	55–60°C
medium	Tres cuartos	→	Cocido	60–65°C
well done	Bien cocido	→	Bien cocido	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“punta de lomo” in Nicaragua maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Argentina, look for labels such as Colita de cuadril. Triangular cap on the top sirloin; prized as picanha in Brazil.