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 Iran?

In Iran, medium rare is called "Kam-pokhteh". Rare is "Kham" and well done is "Kamelan Pokhteh".

round primal · El Salvador

posta negra

Q: What is posta negra in Iran?

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

Q: What is posta negra called in Iran?

Look for sar-sineh—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 Iran, this cut is sar-sineh.

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 Iransar-sineh

What is this cut →Global guide →

How to order steak doneness

El Salvador → Iran

rare	Rojo	→	Kham	48–55°C
medium rare	Término medio	→	Kam-pokhteh	55–60°C
medium	Tres cuartos	→	Madiyom	60–65°C
well done	Bien cocida	→	Kamelan Pokhteh	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 Iran, look for labels such as sar-sineh. 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.