Can coxão duro 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

round primal · Brazil

coxão duro

Q: What is coxão duro in Panama?

coxão duro is the Brazil retail name for the bottom round (outside round), which sits on the round primal. In Panama, the same cut is most often labeled pulpa blanca.

Q: What is coxão duro called in Panama?

Look for pulpa blanca—mapped to Outside Round (bottom round (outside round)).

Q: What primal is coxão duro from?

Outside Round is on the round primal (Outer thigh of the hindquarter).

In Panama, this cut is pulpa blanca.

Exact match · Confidence 0.90

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

About this cut

From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.

Primalround

LocationOuter thigh of the hindquarter

In Panamapulpa blanca

What is this cut →Global guide →

How to order steak doneness

Brazil → Panama

rare	Mal passada	→	Término 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 duro” in Brazil maps to canonical outside round (round: Outer thigh of the hindquarter). In Panama, look for labels such as pulpa blanca. From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.