Can babilla 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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

sirloin primal · Spain

babilla

Q: What is babilla in Netherlands?

babilla is the Spain retail name for the tri-tip, which sits on the sirloin primal. In Netherlands, the same cut is most often labeled Ezeltje.

Q: What is babilla called in Netherlands?

Look for Ezeltje—mapped to Tri Tip (tri-tip).

Q: What primal is babilla from?

Tri Tip is on the sirloin primal (Bottom sirloin, triangular muscle at the base of the sirloin near the flank).

In Netherlands, this cut is Ezeltje.

Close match · Confidence 0.75

Fig. 1 · Bottom sirloin, triangular muscle at the base of the sirloin near the flank · sirloin primal

About this cut

A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.

Primalsirloin

LocationBottom sirloin, triangular muscle at the base of the sirloin near the flank

In NetherlandsEzeltje

What is this cut →Global guide →

How to order steak doneness

Spain → Netherlands

rare	Poco hecho	→	Rood	48–55°C
medium rare	Al punto	→	Half doorbakken	55–60°C
medium	En su punto	→	Doorbakken	60–65°C
well done	Muy hecho	→	Goed doorbakken	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

“babilla” in Spain maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Netherlands, look for labels such as Ezeltje. A triangular cut from the bottom sirloin (tensor fasciae latae muscle). Popularized by Santa Maria-style California BBQ. Lean with a pronounced grain that changes direction. Best grilled whole to medium-rare and sliced against the grain.