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 Kenya?

In Kenya, medium rare is called "Medium rare". Rare is "Rare" and well done is "Imeiva".

round primal · Nicaragua

posta negra

Q: What is posta negra in Kenya?

posta negra is the Nicaragua retail name for the top round (inside round), which sits on the round primal. In Kenya, the same cut is most often labeled topside ke.

Q: What is posta negra called in Kenya?

Look for topside ke—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 Kenya, this cut is topside ke.

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 Kenyatopside ke

What is this cut →Global guide →

How to order steak doneness

Nicaragua → Kenya

rare	Rojo	→	Rare	48–55°C
medium rare	Término medio	→	Medium rare	55–60°C
medium	Tres cuartos	→	Medium	60–65°C
well done	Bien cocido	→	Imeiva	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 Nicaragua maps to canonical inside round (round: Inner thigh of the hindquarter). In Kenya, look for labels such as topside ke. 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.