Can posta negra 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What should I ask for at a butcher in Panama?

Ask for "Pulpa negra para bistec picado" when looking for posta negra in Panama.

What is posta negra in Panama?

Q: What is posta negra in Panama?

posta negra is the Honduras retail name for the top round (inside round), which sits on the round primal. In Panama, the same cut is most often labeled pulpa negra.

Q: What is posta negra called in Panama?

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

Q: What primal is posta negra from?

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

Close match

posta negra

is very similar to pulpa negra in Panama

Ask for: pulpa 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 Panama

pulpa negra

Say this at the butcher

“Pulpa negra para bistec picado”

'Top round for diced steak' — the everyday Panamanian request

What is this cut?·Global guide

How to order steak doneness

Honduras → Panama

rareRojo→Término Rojo48–55°C

medium rareTérmino medio→Término Medio55–60°C

mediumTres cuartos→Tres Cuartos60–65°C

well doneBien cocido→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

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

Detailed explanation

“posta negra” in Honduras maps to canonical inside round (round: Inner thigh of the hindquarter). In Panama, look for labels such as pulpa 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.