Can coxão duro 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What is coxão duro in Panama?

Q: What is coxão duro in Panama?

coxão duro is the Brazil retail name for the bottom round (outside round), which sits on the round primal. In Panama, the same cut is most often labeled pulpa blanca.

Q: What is coxão duro called in Panama?

Look for pulpa blanca—mapped to Outside Round (bottom round (outside round)).

Q: What primal is coxão duro from?

Outside Round is on the round primal (Outer thigh of the hindquarter).

Exact match

coxao duro

is pulpa blanca in Panama

Ask for: pulpa blanca

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.

round primal · Outer thigh of the hindquarter

In Panama

pulpa blanca

What is this cut?·Global guide

How to order steak doneness

Brazil → Panama

rareMal passada→Término Rojo48–55°C

medium rareAo ponto para mal→Término Medio55–60°C

mediumAo ponto→Tres Cuartos60–65°C

well doneBem passada→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“coxão duro” in Brazil maps to canonical outside round (round: Outer thigh of the hindquarter). In Panama, look for labels such as pulpa blanca. 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.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.