Can sirloin mean more than one cut?

This name may also align with Sirloin Cap in this dataset—see alternatives below.

How do you order steak doneness in Uruguay?

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

What should I ask for at a butcher in Uruguay?

Ask for "Bife angosto, a punto" when looking for sirloin in Uruguay.

loin primal · United States

sirloin

Q: What is sirloin in Uruguay?

sirloin is the United States retail name for the striploin (strip steak), which sits on the loin primal. In Uruguay, the same cut is most often labeled Bife angosto.

Q: What is sirloin called in Uruguay?

Look for Bife angosto—mapped to Striploin (striploin (strip steak)).

Q: What primal is sirloin from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Uruguay, this cut is Bife angosto.

Approximate match · Confidence 0.64

⚠️ This cut may refer to multiple different cuts depending on region. This name spans more than one canonical cut in our ontology—compare the alternatives below. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In UruguayBife angosto

What is this cut →Global guide →

How to order steak doneness

United States → Uruguay

rare	Rare	→	Jugoso	48–55°C
medium rare	Medium rare	→	A punto	55–60°C
medium	Medium	→	Cocido	60–65°C
well done	Well done	→	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

“sirloin” in United States maps to canonical striploin (loin: longissimus dorsi (short loin)). In Uruguay, look for labels such as Bife angosto. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.