Can posta de cuarto 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

sirloin primal · El Salvador

posta de cuarto

Q: What is posta de cuarto in Uruguay?

posta de cuarto is the El Salvador retail name for the top sirloin, which sits on the sirloin primal. In Uruguay, the same cut is most often labeled Corazón de cuadril.

Q: What is posta de cuarto called in Uruguay?

Look for Corazón de cuadril—mapped to Top Sirloin (top sirloin).

Q: What primal is posta de cuarto from?

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

In Uruguay, this cut is Corazón de cuadril.

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 UruguayCorazón de cuadril

What is this cut →Global guide →

How to order steak doneness

El Salvador → Uruguay

rare	Rojo	→	Jugoso	48–55°C
medium rare	Término medio	→	A punto	55–60°C
medium	Tres cuartos	→	Cocido	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 de cuarto” in El Salvador maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Uruguay, look for labels such as Corazón de cuadril. 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.