Can posta 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 Mexico?

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

round primal · Chile

posta negra

Q: What is posta negra in Mexico?

posta negra is the Chile retail name for the top round (inside round), which sits on the round primal. In Mexico, the same cut is most often labeled Tapa.

Q: What is posta negra called in Mexico?

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

Q: What primal is posta negra from?

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

In Mexico, this cut is Tapa.

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 MexicoTapa

What is this cut →Global guide →

How to order steak doneness

Chile → Mexico

rare	A lo inglés	→	Rojo	48–55°C
medium rare	A punto	→	Término medio	55–60°C
medium	Tres cuartos	→	Tres cuartos	60–65°C
well done	Bien cocido	→	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

“posta negra” in Chile maps to canonical inside round (round: Inner thigh of the hindquarter). In Mexico, look for labels such as Tapa. 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.