Can chocozuela 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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

sirloin primal · Venezuela

chocozuela

Q: What is chocozuela in Slovenia?

chocozuela is the Venezuela retail name for the top sirloin, which sits on the sirloin primal. In Slovenia, the same cut is most often labeled križ.

Q: What is chocozuela called in Slovenia?

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

Q: What primal is chocozuela from?

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

In Slovenia, this cut is križ.

Close match · Confidence 0.85

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 Sloveniakriž

What is this cut →Global guide →

How to order steak doneness

Venezuela → Slovenia

rare	Rojo	→	Krvavo	48–55°C
medium rare	Término medio	→	Srednje surovo	55–60°C
medium	Tres cuartos	→	Srednje pečeno	60–65°C
well done	Bien cocida	→	Prepečeno	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

“chocozuela” in Venezuela maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Slovenia, look for labels such as križ. 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.