Can Rabadilha 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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

round primal · Portugal

Rabadilha

Q: What is Rabadilha in Italy?

Rabadilha is the Portugal retail name for the sirloin tip (knuckle), which sits on the round primal. In Italy, the same cut is most often labeled Noce.

Q: What is Rabadilha called in Italy?

Look for Noce—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is Rabadilha from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

In Italy, this cut is Noce.

Close match · Confidence 0.75

Fig. 1 · Front of the rear leg, between sirloin and round · round primal

About this cut

Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

Primalround

LocationFront of the rear leg, between sirloin and round

In ItalyNoce

What is this cut →Global guide →

How to order steak doneness

Portugal → Italy

rare	Mal passado	→	Al sangue	48–55°C
medium rare	Mal passado/ao ponto	→	Cottura media	55–60°C
medium	Ao ponto	→	Al punto	60–65°C
well done	Bem passado	→	Ben cotto	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

“Rabadilha” in Portugal maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Italy, look for labels such as Noce. Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.