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 Saudi Arabia?

In Saudi Arabia, medium rare is called "Medium rare". Rare is "Nay" and well done is "Matboukh jayidan".

round primal · El Salvador

posta negra

Q: What is posta negra in Saudi Arabia?

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

Q: What is posta negra called in Saudi Arabia?

Look for bofteek sa—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 Saudi Arabia, this cut is bofteek sa.

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 Saudi Arabiabofteek sa

What is this cut →Global guide →

How to order steak doneness

El Salvador → Saudi Arabia

rare	Rojo	→	Nay	48–55°C
medium rare	Término medio	→	Medium rare	55–60°C
medium	Tres cuartos	→	Noss istiwah	60–65°C
well done	Bien cocida	→	Matboukh jayidan	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 Saudi Arabia, look for labels such as bofteek sa. 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.