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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

round primal · Costa Rica

posta blanca

Q: What is posta blanca in Taiwan?

posta blanca is the Costa Rica retail name for the bottom round (outside round), which sits on the round primal. In Taiwan, the same cut is most often labeled hou tui rou.

Q: What is posta blanca called in Taiwan?

Look for hou tui rou—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 Taiwan, this cut is hou tui rou.

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 Taiwanhou tui rou

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Taiwan

rare	Rojo	→	San fen shu	48–55°C
medium rare	Término medio	→	Wu fen shu	55–60°C
medium	Tres cuartos	→	Qi fen shu	60–65°C
well done	Bien cocido	→	Quan shu	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 Taiwan, look for labels such as hou tui rou. 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.