Can Alcatra mean more than one cut?

This name may also align with Sirloin Cap in this dataset—see alternatives below.

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".

sirloin primal · Portugal

Alcatra

Q: What is Alcatra in Argentina?

Alcatra is the Portugal retail name for the top sirloin, which sits on the sirloin primal. In Argentina, the same cut is most often labeled Corazón de cuadril.

Q: What is Alcatra called in Argentina?

Look for Corazón de cuadril—mapped to Top Sirloin (top sirloin).

Q: What primal is Alcatra from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

In Argentina, this cut is Corazón de cuadril.

Close match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · Upper hip, above the sirloin cap (coulotte) and behind the short loin · sirloin primal

About this cut

A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

Primalsirloin

LocationUpper hip, above the sirloin cap (coulotte) and behind the short loin

In ArgentinaCorazón de cuadril

What is this cut →Global guide →

How to order steak doneness

Portugal → Argentina

rare	Mal passado	→	Jugoso	48–55°C
medium rare	Mal passado/ao ponto	→	A punto	55–60°C
medium	Ao ponto	→	Cocido	60–65°C
well done	Bem passado	→	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

“Alcatra” in Portugal maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Argentina, look for labels such as Corazón de cuadril. 1 other canonical interpretation may apply. A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.