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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

round primal · Costa Rica

posta negra

Q: What is posta negra in Bosnia & Herzegovina?

posta negra is the Costa Rica retail name for the top round (inside round), which sits on the round primal. In Bosnia & Herzegovina, the same cut is most often labeled frikando.

Q: What is posta negra called in Bosnia & Herzegovina?

Look for frikando—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 Bosnia & Herzegovina, this cut is frikando.

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 Bosnia & Herzegovinafrikando

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Bosnia & Herzegovina

rare	Rojo	→	Krvavo	48–55°C
medium rare	Término medio	→	Slabije pečeno	55–60°C
medium	Tres cuartos	→	Srednje pečeno	60–65°C
well done	Bien cocido	→	Reš pečeno	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 Costa Rica maps to canonical inside round (round: Inner thigh of the hindquarter). In Bosnia & Herzegovina, look for labels such as frikando. 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.