Can posta rosada 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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What is posta rosada in North Macedonia?

Q: What is posta rosada in North Macedonia?

posta rosada is the Chile retail name for the sirloin tip (knuckle), which sits on the round primal. In North Macedonia, the same cut is most often labeled орев.

Q: What is posta rosada called in North Macedonia?

Look for орев—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is posta rosada from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

Close match

posta rosada

is very similar to орев in North Macedonia

Ask for: орев

About this cut

Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

round primal · Front of the rear leg, between sirloin and round

In North Macedonia

орев

What is this cut?·Global guide

How to order steak doneness

Chile → North Macedonia

rareA lo inglés→Крваво48–55°C

medium rareA punto→Слабо печено55–60°C

mediumTres cuartos→Средно печено60–65°C

well doneBien cocido→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje steakhouses.

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

Detailed explanation

“posta rosada” in Chile maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In North Macedonia, look for labels such as орев. Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

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Compare with similar cuts

Other countries & routes

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

Explore more cuts

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