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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

What is posta negra in Slovenia?

Q: What is posta negra in Slovenia?

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

Q: What is posta negra called in Slovenia?

Look for frikando—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).

Close match

posta negra

is very similar to frikando in Slovenia

Ask for: frikando

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.

round primal · Inner thigh of the hindquarter

In Slovenia

frikando

What is this cut?·Global guide

How to order steak doneness

Chile → Slovenia

rareA lo inglés→Krvavo48–55°C

medium rareA punto→Srednje surovo55–60°C

mediumTres cuartos→Srednje pečeno60–65°C

well doneBien cocido→Prepečeno70–100°C

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

Detailed explanation

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

Keep exploring

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.