Can nucă 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

round primal · Romania

nucă

Q: What is nucă in Argentina?

nucă is the Romania retail name for the sirloin tip (knuckle), which sits on the round primal. In Argentina, the same cut is most often labeled Bola de lomo.

Q: What is nucă called in Argentina?

Look for Bola de lomo—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is nucă from?

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

In Argentina, this cut is Bola de lomo.

Close match · Confidence 0.80

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 ArgentinaBola de lomo

What is this cut →Global guide →

How to order steak doneness

Romania → Argentina

rare	În sânge	→	Jugoso	48–55°C
medium rare	Mediu spre rar	→	A punto	55–60°C
medium	Mediu	→	Cocido	60–65°C
well done	Bine făcut	→	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

“nucă” in Romania maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Argentina, look for labels such as Bola de lomo. 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.