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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

round primal · Portugal

Rabadilha

Q: What is Rabadilha in Thailand?

Rabadilha is the Portugal retail name for the sirloin tip (knuckle), which sits on the round primal. In Thailand, the same cut is most often labeled nuea luk ma-prao.

Q: What is Rabadilha called in Thailand?

Look for nuea luk ma-prao—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 Thailand, this cut is nuea luk ma-prao.

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 Thailandnuea luk ma-prao

What is this cut →Global guide →

How to order steak doneness

Portugal → Thailand

rare	Mal passado	→	Rae	48–55°C
medium rare	Mal passado/ao ponto	→	Midiam rae	55–60°C
medium	Ao ponto	→	Midiam	60–65°C
well done	Bem passado	→	Sook	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 Thailand, look for labels such as nuea luk ma-prao. 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.