Can flatbiff 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

round primal · Norway

flatbiff

Q: What is flatbiff in Chile?

flatbiff is the Norway retail name for the top round (inside round), which sits on the round primal. In Chile, the same cut is most often labeled Posta negra.

Q: What is flatbiff called in Chile?

Look for Posta negra—mapped to Inside Round (top round (inside round)).

Q: What primal is flatbiff from?

Inside Round is on the round primal (Inner thigh of the hindquarter).

In Chile, this cut is Posta negra.

Close match · Confidence 0.80

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 ChilePosta negra

What is this cut →Global guide →

How to order steak doneness

Norway → Chile

rare	Rå	→	A lo inglés	48–55°C
medium rare	Medium rå	→	A punto	55–60°C
medium	Medium	→	Tres cuartos	60–65°C
well done	Godt stekt	→	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

“flatbiff” in Norway maps to canonical inside round (round: Inner thigh of the hindquarter). In Chile, look for labels such as Posta negra. 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.