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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

What is posta rosada in Thailand?

Q: What is posta rosada in Thailand?

posta rosada is the Chile retail name for the sirloin tip (knuckle), which sits on the round primal. In Thailand, the same cut is most often labeled nuea luk ma-prao.

Q: What is posta rosada called in Thailand?

Look for nuea luk ma-prao—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 nuea luk ma-prao in Thailand

Ask for: nuea luk ma-prao

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 Thailand

nuea luk ma-prao

What is this cut?·Global guide

How to order steak doneness

Chile → Thailand

rareA lo inglés→Rae48–55°C

medium rareA punto→Midiam rae55–60°C

mediumTres cuartos→Midiam60–65°C

well doneBien cocido→Sook70–100°C

Traditional Thai beef is served either 'Sook' (well done, for soups/curries) or 'Sook-sook' (very well done, for street BBQ). Modern steakhouses in Bangkok use phonetic English borrows (Rae, Midiam). Cultural preference strongly favors well-cooked meat — Thai-Brahman local beef is lean and tough, producing tough rare steaks without marbling.

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 Thailand, look for labels such as nuea luk ma-prao. 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.