Can posta 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 Mexico?

In Mexico, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is posta in Mexico?

Q: What is posta in Mexico?

posta is the Colombia retail name for the bottom round (outside round), which sits on the round primal. In Mexico, the same cut is most often labeled Cuete.

Q: What is posta called in Mexico?

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

Q: What primal is posta from?

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

Close match

posta

is very similar to Cuete in Mexico

Ask for: Cuete

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 Mexico

Cuete

What is this cut?·Global guide

How to order steak doneness

Colombia → Mexico

rareCruda→Rojo48–55°C

medium rareTérmino medio→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien asada→Bien cocido70–100°C

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

Detailed explanation

“posta” in Colombia maps to canonical outside round (round: Outer thigh of the hindquarter). In Mexico, look for labels such as Cuete. 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.

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.