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 Venezuela?

In Venezuela, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

round primal · Costa Rica

posta blanca

Q: What is posta blanca in Venezuela?

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

Q: What is posta blanca called in Venezuela?

Look for muchacho cuadrado—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 Venezuela, this cut is muchacho cuadrado.

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 Venezuelamuchacho cuadrado

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Venezuela

rare	Rojo	→	Rojo	48–55°C
medium rare	Término medio	→	Término medio	55–60°C
medium	Tres cuartos	→	Tres cuartos	60–65°C
well done	Bien cocido	→	Bien cocida	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 Venezuela, look for labels such as muchacho cuadrado. 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.