Can tafelspitz 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".

What should I ask for at a butcher in Argentina?

Ask for "Tapa de cuadril, a punto" when looking for tafelspitz in Argentina.

sirloin primal · Switzerland

tafelspitz

Q: What is tafelspitz in Argentina?

tafelspitz is the Switzerland retail name for the sirloin cap, which sits on the sirloin primal. In Argentina, the same cut is most often labeled Colita de cuadril.

Q: What is tafelspitz called in Argentina?

Look for Colita de cuadril—mapped to Sirloin Cap (sirloin cap).

Q: What primal is tafelspitz from?

Sirloin Cap is on the sirloin primal (top sirloin cap (coulotte)).

In Argentina, this cut is Colita de cuadril.

Close match · Confidence 0.80

Fig. 1 · top sirloin cap (coulotte) · sirloin primal

About this cut

Triangular cap on the top sirloin; prized as picanha in Brazil.

Primalsirloin

Locationtop sirloin cap (coulotte)

In ArgentinaColita de cuadril

What is this cut →Global guide →

How to order steak doneness

Switzerland → Argentina

rare	Bleu	→	Jugoso	48–55°C
medium rare	Saignant	→	A punto	55–60°C
medium	À point	→	Cocido	60–65°C
well done	Bien cuit	→	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

“tafelspitz” in Switzerland maps to canonical sirloin cap (sirloin: top sirloin cap (coulotte)). In Argentina, look for labels such as Colita de cuadril. Triangular cap on the top sirloin; prized as picanha in Brazil.