round primal · Mexico
In Colombia, this cut is Posta.
⚠️ This cut may refer to multiple different cuts depending on region. This name spans more than one canonical cut in our ontology—compare the alternatives below. Match confidence is below 75%—treat as indicative, not definitive.
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.
| rare | Rojo | → | Cruda |
| medium rare | Término medio | → | Término medio |
| medium | Tres cuartos | → | Tres cuartos |
| well done | Bien cocido | → | Bien asada |
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.
“cuete” in Mexico maps to canonical outside round (round: Outer thigh of the hindquarter). In Colombia, look for labels such as Posta. 1 other canonical interpretation may apply. 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.
Muchacho
round primal · Small oval muscle within the outside round
This information is for educational purposes only and may vary by region or butcher practices.