Can posta de cuarto 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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What is posta de cuarto in Slovakia?

Q: What is posta de cuarto in Slovakia?

posta de cuarto is the El Salvador retail name for the top sirloin, which sits on the sirloin primal. In Slovakia, the same cut is most often labeled kvetová špička.

Q: What is posta de cuarto called in Slovakia?

Look for kvetová špička—mapped to Top Sirloin (top sirloin).

Q: What primal is posta de cuarto from?

Top Sirloin is on the sirloin primal (Upper hip, above the sirloin cap (coulotte) and behind the short loin).

Close match

posta de cuarto

is very similar to kvetová špička in Slovakia

Ask for: kvetová špička

About this cut

A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

sirloin primal · Upper hip, above the sirloin cap (coulotte) and behind the short loin

In Slovakia

kvetová špička

What is this cut?·Global guide

How to order steak doneness

El Salvador → Slovakia

rareRojo→Krvavý48–55°C

medium rareTérmino medio→Stredne krvavý55–60°C

mediumTres cuartos→Stredne prepečený60–65°C

well doneBien cocida→Prepečený70–100°C

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

Detailed explanation

“posta de cuarto” in El Salvador maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Slovakia, look for labels such as kvetová špička. A large, lean cut from the hip section. The top sirloin butt (NAMP 184) is the main muscle group. Versatile — grilled as steaks, roasted whole, or cut into kabobs. Moderate tenderness with good beefy flavor. Not to be confused with sirloin cap (coulotte/picanha) which sits on top of it.

Keep exploring

Related cuts

sirloin cap (sirloin)tri tip (sirloin)

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.