Can posta de cuarto 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 Saudi Arabia?

In Saudi Arabia, medium rare is called "Medium rare". Rare is "Nay" and well done is "Matboukh jayidan".

sirloin primal · Costa Rica

posta de cuarto

Q: What is posta de cuarto in Saudi Arabia?

posta de cuarto is the Costa Rica retail name for the top sirloin, which sits on the sirloin primal. In Saudi Arabia, the same cut is most often labeled wesh al-fakhda.

Q: What is posta de cuarto called in Saudi Arabia?

Look for wesh al-fakhda—mapped to Top Sirloin (top sirloin).

Q: What primal is posta de cuarto from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

In Saudi Arabia, this cut is wesh al-fakhda.

Close match · Confidence 0.85

Fig. 1 · Upper hip, above the sirloin cap (coulotte) and behind the short loin · sirloin primal

About this cut

A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

Primalsirloin

LocationUpper hip, above the sirloin cap (coulotte) and behind the short loin

In Saudi Arabiawesh al-fakhda

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Saudi Arabia

rare	Rojo	→	Nay	48–55°C
medium rare	Término medio	→	Medium rare	55–60°C
medium	Tres cuartos	→	Noss istiwah	60–65°C
well done	Bien cocido	→	Matboukh jayidan	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 de cuarto” in Costa Rica maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Saudi Arabia, look for labels such as wesh al-fakhda. A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.