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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

round primal · El Salvador

posta blanca

Q: What is posta blanca in Portugal?

posta blanca is the El Salvador retail name for the bottom round (outside round), which sits on the round primal. In Portugal, the same cut is most often labeled Ganso.

Q: What is posta blanca called in Portugal?

Look for Ganso—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 Portugal, this cut is Ganso.

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 PortugalGanso

What is this cut →Global guide →

How to order steak doneness

El Salvador → Portugal

rare	Rojo	→	Mal passado	48–55°C
medium rare	Término medio	→	Mal passado/ao ponto	55–60°C
medium	Tres cuartos	→	Ao ponto	60–65°C
well done	Bien cocida	→	Bem passado	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 El Salvador maps to canonical outside round (round: Outer thigh of the hindquarter). In Portugal, look for labels such as Ganso. 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.