Can pulpa negra 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

round primal · Bolivia

pulpa negra

Q: What is pulpa negra in Greece?

pulpa negra is the Bolivia retail name for the top round (inside round), which sits on the round primal. In Greece, the same cut is most often labeled tranti.

Q: What is pulpa negra called in Greece?

Look for tranti—mapped to Inside Round (top round (inside round)).

Q: What primal is pulpa negra from?

Inside Round is on the round primal (Inner thigh of the hindquarter).

In Greece, this cut is tranti.

Close match · Confidence 0.85

Fig. 1 · Inner thigh of the hindquarter · round primal

About this cut

A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

Primalround

LocationInner thigh of the hindquarter

In Greecetranti

What is this cut →Global guide →

How to order steak doneness

Bolivia → Greece

rare	Vuelta y vuelta	→	Ανίσπαστο	48–55°C
medium rare	Término medio	→	Μισοψημένο	55–60°C
medium	Tres cuartos	→	Μέτριο	60–65°C
well done	Bien cocido	→	Καλοψημένο	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

“pulpa negra” in Bolivia maps to canonical inside round (round: Inner thigh of the hindquarter). In Greece, look for labels such as tranti. A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.