Can wesh el-fakhda 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 Costa Rica?

In Costa Rica, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

sirloin primal · Egypt

wesh el-fakhda

Q: What is wesh el-fakhda in Costa Rica?

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

Q: What is wesh el-fakhda called in Costa Rica?

Look for posta de cuarto—mapped to Top Sirloin (top sirloin).

Q: What primal is wesh el-fakhda from?

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

In Costa Rica, this cut is posta de cuarto.

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 Costa Ricaposta de cuarto

What is this cut →Global guide →

How to order steak doneness

Egypt → Costa Rica

rare	Nay fe nay	→	Rojo	48–55°C
medium rare	Nص istiwah khafif	→	Término medio	55–60°C
medium	Mestewy noss noss	→	Tres cuartos	60–65°C
well done	Mestewy awy	→	Bien cocido	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

“wesh el-fakhda” in Egypt maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Costa Rica, look for labels such as posta de cuarto. 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.