Can rumsteak 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

sirloin primal · Spain

rumsteak

Q: What is rumsteak in Portugal?

rumsteak is the Spain retail name for the top sirloin, which sits on the sirloin primal. In Portugal, the same cut is most often labeled top sirloin.

Q: What is rumsteak called in Portugal?

Look for top sirloin—mapped to Top Sirloin (top sirloin).

Q: What primal is rumsteak from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

In Portugal, this cut is top sirloin.

Close match · Confidence 0.80

Fig. 1 · Upper hip, above the sirloin cap (coulotte) and behind the short loin · sirloin primal

About this cut

A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

Primalsirloin

LocationUpper hip, above the sirloin cap (coulotte) and behind the short loin

In Portugaltop sirloin

What is this cut →Global guide →

How to order steak doneness

Spain → Portugal

rare	Poco hecho	→	Mal passado	48–55°C
medium rare	Al punto	→	Mal passado/ao ponto	55–60°C
medium	En su punto	→	Ao ponto	60–65°C
well done	Muy hecho	→	Bem passado	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

“rumsteak” in Spain maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Portugal, look for labels such as top sirloin. A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.