Can huft 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 Colombia?

In Colombia, medium rare is called "Término medio". Rare is "Cruda" and well done is "Bien asada".

sirloin primal · Switzerland

huft

Q: What is huft in Colombia?

huft is the Switzerland retail name for the tri-tip, which sits on the sirloin primal. In Colombia, the same cut is most often labeled Cola solomo extranjero.

Q: What is huft called in Colombia?

Look for Cola solomo extranjero—mapped to Tri Tip (tri-tip).

Q: What primal is huft from?

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

In Colombia, this cut is Cola solomo extranjero.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 ColombiaCola solomo extranjero

What is this cut →Global guide →

How to order steak doneness

Switzerland → Colombia

rare	Bleu	→	Cruda	48–55°C
medium rare	Saignant	→	Término medio	55–60°C
medium	À point	→	Tres cuartos	60–65°C
well done	Bien cuit	→	Bien asada	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

“huft” in Switzerland maps to canonical tri tip (sirloin: Bottom sirloin, triangular muscle at the base of the sirloin near the flank). In Colombia, look for labels such as Cola solomo extranjero. 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.