Can coxão mole 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 Guatemala?

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

round primal · Brazil

coxão mole

Q: What is coxão mole in Guatemala?

coxão mole is the Brazil retail name for the top round (inside round), which sits on the round primal. In Guatemala, the same cut is most often labeled posta negra.

Q: What is coxão mole called in Guatemala?

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

Q: What primal is coxão mole from?

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

In Guatemala, this cut is posta negra.

Exact match · Confidence 0.90

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 Guatemalaposta negra

What is this cut →Global guide →

How to order steak doneness

Brazil → Guatemala

rare	Mal passada	→	Rojo	48–55°C
medium rare	Ao ponto para mal	→	Término medio	55–60°C
medium	Ao ponto	→	Tres cuartos	60–65°C
well done	Bem passada	→	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

“coxão mole” in Brazil maps to canonical inside round (round: Inner thigh of the hindquarter). In Guatemala, look for labels such as posta negra. 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.