Can tabla 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

What should I ask for at a butcher in Bolivia?

Ask for "Pulpa negra para Silpancho, bien aplastada" when looking for tabla in Bolivia.

What is tabla in Bolivia?

Q: What is tabla in Bolivia?

tabla is the Colombia retail name for the top round (inside round), which sits on the round primal. In Bolivia, the same cut is most often labeled pulpa negra.

Q: What is tabla called in Bolivia?

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

Q: What primal is tabla from?

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

Close match

tabla

is very similar to pulpa negra in Bolivia

Ask for: pulpa negra

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 Bolivia

pulpa negra

Say this at the butcher

“Pulpa negra para Silpancho, bien aplastada”

'Inside round for Silpancho, well-pounded' — the tortilla-thin format request

What is this cut?·Global guide

How to order steak doneness

Colombia → Bolivia

rareCruda→Vuelta y vuelta48–55°C

medium rareTérmino medio→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien asada→Bien cocido70–100°C

Bolivia splits regionally: the Camba lowlands (Santa Cruz) mirror Argentine Término Medio standards; the Colla highlands (La Paz, Potosí) prefer Well Done for tradition and food-safety reasons at altitude.

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

Detailed explanation

“tabla” in Colombia maps to canonical inside round (round: Inner thigh of the hindquarter). In Bolivia, look for labels such as pulpa 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.

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.