Can Picanha 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 Guatemala?

In Guatemala, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What should I ask for at a butcher in Guatemala?

Ask for "Puyaso con la capa de grasa entera" when looking for Picanha in Guatemala.

sirloin primal · Portugal

Picanha

Q: What is Picanha in Guatemala?

Picanha is the Portugal retail name for the sirloin cap, which sits on the sirloin primal. In Guatemala, the same cut is most often labeled punta de puyaso.

Q: What is Picanha called in Guatemala?

Look for punta de puyaso—mapped to Sirloin Cap (sirloin cap).

Q: What primal is Picanha from?

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

In Guatemala, this cut is punta de puyaso.

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 Guatemalapunta de puyaso

What is this cut →Global guide →

How to order steak doneness

Portugal → Guatemala

rare	Mal passado	→	Rojo	48–55°C
medium rare	Mal passado/ao ponto	→	Término medio	55–60°C
medium	Ao ponto	→	Tres cuartos	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

“Picanha” in Portugal maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Guatemala, look for labels such as punta de puyaso. Triangular cap on the top sirloin; prized as picanha in Brazil.