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What is babilla?

Quick Answer

"babilla" can map to more than one canonical beef cut in this dataset; open each hub below for the exact primal and location.

People also ask about this cut

What is babilla?
"babilla" may map to more than one canonical cut in this dataset—use the hub links on this page.

Translate it in another country

Where does babilla come from on the cow?
Open each linked canonical guide; primals differ when the name is ambiguous.

Translate it in another country

“babilla” is a regional beef-cut name that maps to these canonical cuts: Sirloin Tip, Top Sirloin.

This retail name can point to more than one canonical cut in our dataset—see the canonical guides below.

Global cut guide

Where it comes from

Sirloin Tip: Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name. (round, Front of the rear leg, between sirloin and round). Top Sirloin: 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. (sirloin, Upper hip, above the sirloin cap (coulotte) and behind the short loin).

In menus and butcher shops it is often discussed next to Tri Tip, Top Sirloin, and Inside Round.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the round primal (Front of the rear leg, between sirloin and round), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 16080 routes — more in the sitemap.

Popular comparisons

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Regional translations · Compare mapped cuts

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.