Can posta blanca 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is posta blanca in Chile?

Q: What is posta blanca in Chile?

posta blanca is the El Salvador retail name for the bottom round (outside round), which sits on the round primal. In Chile, the same cut is most often labeled Ganso.

Q: What is posta blanca called in Chile?

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

Q: What primal is posta blanca from?

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

Close match

posta blanca

is very similar to Ganso in Chile

Ask for: Ganso

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 Chile

Ganso

What is this cut?·Global guide

How to order steak doneness

El Salvador → Chile

rareRojo→A lo inglés48–55°C

medium rareTérmino medio→A punto55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocida→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 blanca” in El Salvador maps to canonical outside round (round: Outer thigh of the hindquarter). In Chile, look for labels such as Ganso. 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.