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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

What is posta de pupa in Croatia?

Q: What is posta de pupa in Croatia?

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

Q: What is posta de pupa called in Croatia?

Look for hrbat—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 hrbat in Croatia

Ask for: hrbat

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 Croatia

hrbat

What is this cut?·Global guide

How to order steak doneness

Honduras → Croatia

rareRojo→Krvavo48–55°C

medium rareTérmino medio→Slabije pečeno55–60°C

mediumTres cuartos→Srednje pečeno60–65°C

well doneBien cocido→Jače pečeno70–100°C

Croatian cuisine is warming to medium-rare steaks, especially in coastal cities. Traditional inland cooking defaults to well-done.

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 Croatia, look for labels such as hrbat. 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

ruža (sirloin)tri tip (sirloin)

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.