Can posta de pupa 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 is posta de pupa in Costa Rica?

Q: What is posta de pupa in Costa Rica?

posta de pupa is the Honduras retail name for the top sirloin, which sits on the sirloin primal. In Costa Rica, the same cut is most often labeled posta de cuarto.

Q: What is posta de pupa called in Costa Rica?

Look for posta de cuarto—mapped to Top Sirloin (top sirloin).

Q: What primal is posta de pupa from?

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

Close match

posta de pupa

is very similar to posta de cuarto in Costa Rica

Ask for: posta de cuarto

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 Costa Rica

posta de cuarto

What is this cut?·Global guide

How to order steak doneness

Honduras → Costa Rica

rareRojo→Rojo48–55°C

medium rareTérmino medio→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocido→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

“posta de pupa” in Honduras maps to canonical top sirloin (sirloin: Upper hip, above the sirloin cap (coulotte) and behind the short loin). In Costa Rica, look for labels such as posta de cuarto. 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

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.