Can posta blanca 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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

round primal · Costa Rica

posta blanca

Q: What is posta blanca in Netherlands?

posta blanca is the Costa Rica retail name for the bottom round (outside round), which sits on the round primal. In Netherlands, the same cut is most often labeled Platte Bil.

Q: What is posta blanca called in Netherlands?

Look for Platte Bil—mapped to Outside Round (bottom round (outside round)).

Q: What primal is posta blanca from?

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

In Netherlands, this cut is Platte Bil.

Close match · Confidence 0.80

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 NetherlandsPlatte Bil

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Netherlands

rare	Rojo	→	Rood	48–55°C
medium rare	Término medio	→	Half doorbakken	55–60°C
medium	Tres cuartos	→	Doorbakken	60–65°C
well done	Bien cocido	→	Goed doorbakken	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 blanca” in Costa Rica maps to canonical outside round (round: Outer thigh of the hindquarter). In Netherlands, look for labels such as Platte Bil. 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.