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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

round primal · Guatemala

posta negra

Q: What is posta negra in Czech Republic?

posta negra is the Guatemala retail name for the top round (inside round), which sits on the round primal. In Czech Republic, the same cut is most often labeled vrchní šál.

Q: What is posta negra called in Czech Republic?

Look for vrchní šál—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 Czech Republic, this cut is vrchní šál.

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 Czech Republicvrchní šál

What is this cut →Global guide →

How to order steak doneness

Guatemala → Czech Republic

rare	Rojo	→	Krvavý	48–55°C
medium rare	Término medio	→	Středně krvavý	55–60°C
medium	Tres cuartos	→	Středně propečený	60–65°C
well done	Bien cocido	→	Propečený	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 Guatemala maps to canonical inside round (round: Inner thigh of the hindquarter). In Czech Republic, look for labels such as vrchní šál. 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.