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 Nigeria?

In Nigeria, medium rare is called "Medium rare". Rare is "Rare" and well done is "Don dey done".

What is posta in Nigeria?

Q: What is posta in Nigeria?

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

Q: What is posta called in Nigeria?

Look for outside round—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 outside round in Nigeria

Ask for: outside round

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 Nigeria

outside round

What is this cut?·Global guide

How to order steak doneness

Colombia → Nigeria

rareCruda→Rare48–55°C

medium rareTérmino medio→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien asada→Don dey done70–100°C

Nigerian beef cooking is dominated by parboiling + frying or long stews — both produce well-done results by default. The 'Don dey done' Pidgin phrase emphasizes thorough cooking; cultural and food-safety preferences both favor it. Modern Lagos steakhouses serve international doneness levels for Suya and grilled Fillet, but home cooking is uniformly well-done. Suya is grilled to well-done with significant char.

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 Nigeria, look for labels such as outside round. 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.