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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

round primal · Costa Rica

posta blanca

Q: What is posta blanca in Slovakia?

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

Q: What is posta blanca called in Slovakia?

Look for spodný šál—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 Slovakia, this cut is spodný šál.

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 Slovakiaspodný šál

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Slovakia

rare	Rojo	→	Krvavý	48–55°C
medium rare	Término medio	→	Stredne krvavý	55–60°C
medium	Tres cuartos	→	Stredne prepečený	60–65°C
well done	Bien cocido	→	Prepečený	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 Slovakia, look for labels such as spodný šál. 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.