Can picanya 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

sirloin primal · Peru

picanya

Q: What is picanya in Chile?

picanya is the Peru retail name for the sirloin cap, which sits on the sirloin primal. In Chile, the same cut is most often labeled Punta de lomo (approx.).

Q: What is picanya called in Chile?

Look for Punta de lomo (approx.)—mapped to Sirloin Cap (sirloin cap).

Q: What primal is picanya from?

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

In Chile, this cut is Punta de lomo (approx.).

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 ChilePunta de lomo (approx.)

What is this cut →Global guide →

How to order steak doneness

Peru → Chile

rare	Término Inglés	→	A lo inglés	48–55°C
medium rare	Término medio	→	A punto	55–60°C
medium	Tres cuartos	→	Tres cuartos	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

“picanya” in Peru maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Chile, look for labels such as Punta de lomo (approx.). Triangular cap on the top sirloin; prized as picanha in Brazil.