Can vrchní šál 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 Costa Rica?

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

What should I ask for at a butcher in Costa Rica?

Ask for "Posta negra cortada gruesa para la parrilla" when looking for vrchní šál in Costa Rica.

What is vrchní šál in Costa Rica?

Q: What is vrchní šál in Costa Rica?

vrchní šál is the Czech Republic retail name for the top round (inside round), which sits on the round primal. In Costa Rica, the same cut is most often labeled posta negra.

Q: What is vrchní šál called in Costa Rica?

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

Q: What primal is vrchní šál from?

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

Close match

vrchni sal

is very similar to posta negra in Costa Rica

Ask for: posta 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 Costa Rica

posta negra

Say this at the butcher

“Posta negra cortada gruesa para la parrilla”

'Top round cut thick for the grill' — overrides the default thin Bistec slicing

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Costa Rica

rareKrvavý→Rojo48–55°C

medium rareStředně krvavý→Término medio55–60°C

mediumStředně propečený→Tres cuartos60–65°C

well donePropečený→Bien cocido70–100°C

Traditional 'Tico' cooking leans Well Done. Churrascarías serve Término Medio as standard for premium cuts like Punta de Solomo.

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

Detailed explanation

“vrchní šál” in Czech Republic maps to canonical inside round (round: Inner thigh of the hindquarter). In Costa Rica, look for labels such as posta 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.