Can posta de pierna 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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

sirloin primal · Nicaragua

posta de pierna

Q: What is posta de pierna in Uzbekistan?

posta de pierna is the Nicaragua retail name for the top sirloin, which sits on the sirloin primal. In Uzbekistan, the same cut is most often labeled lattach.

Q: What is posta de pierna called in Uzbekistan?

Look for lattach—mapped to Top Sirloin (top sirloin).

Q: What primal is posta de pierna from?

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

In Uzbekistan, this cut is lattach.

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 Uzbekistanlattach

What is this cut →Global guide →

How to order steak doneness

Nicaragua → Uzbekistan

rare	Rojo	→	Xomroq	48–55°C
medium rare	Término medio	→	Kam pishgan	55–60°C
medium	Tres cuartos	→	O'rtacha	60–65°C
well done	Bien cocido	→	Yaxshi pishgan	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 pierna” in Nicaragua maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Uzbekistan, look for labels such as lattach. 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.