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 Venezuela?

In Venezuela, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

What should I ask for at a butcher in Venezuela?

Ask for "Solomo de cuerito cortado grueso" when looking for sirloin in Venezuela.

loin primal · United States

sirloin

Q: What is sirloin in Venezuela?

sirloin is the United States retail name for the striploin (strip steak), which sits on the loin primal. In Venezuela, the same cut is most often labeled solomo de cuerito.

Q: What is sirloin called in Venezuela?

Look for solomo de cuerito—mapped to Striploin (striploin (strip steak)).

Q: What primal is sirloin from?

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

In Venezuela, this cut is solomo de cuerito.

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 Venezuelasolomo de cuerito

What is this cut →Global guide →

How to order steak doneness

United States → Venezuela

rare	Rare	→	Rojo	48–55°C
medium rare	Medium rare	→	Término medio	55–60°C
medium	Medium	→	Tres cuartos	60–65°C
well done	Well done	→	Bien cocida	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 Venezuela, look for labels such as solomo de cuerito. 1 other canonical interpretation may apply. Leaner than ribeye; the classic strip steak muscle running along the short loin.