Can posta negra 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".

What should I ask for at a butcher in Costa Rica?

Ask for "Posta negra cortada gruesa para la parrilla" when looking for posta negra in Costa Rica.

round primal · El Salvador

posta negra

Q: What is posta negra in Costa Rica?

posta negra is the El Salvador retail name for the top round (inside round), which sits on the round primal. In Costa Rica, the same cut is most often labeled posta negra.

Q: What is posta negra called in Costa Rica?

Look for posta negra—mapped to Inside Round (top round (inside round)).

Q: What primal is posta negra from?

Inside Round is on the round primal (Inner thigh of the hindquarter).

In Costa Rica, this cut is posta negra.

Close match · Confidence 0.85

Fig. 1 · Inner thigh of the hindquarter · round primal

About this cut

A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

Primalround

LocationInner thigh of the hindquarter

In Costa Ricaposta negra

What is this cut →Global guide →

How to order steak doneness

El Salvador → Costa Rica

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 cocida	→	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

“posta negra” in El Salvador maps to canonical inside round (round: Inner thigh of the hindquarter). In Costa Rica, look for labels such as posta negra. A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.