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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

What is posta negra in South Korea?

Q: What is posta negra in South Korea?

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

Q: What is posta negra called in South Korea?

Look for seolgidu—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 seolgidu in South Korea

Ask for: seolgidu

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 South Korea

seolgidu

What is this cut?·Global guide

How to order steak doneness

Honduras → South Korea

rareRojo→Re-eo48–55°C

medium rareTérmino medio→Mi-di-eom re-eo55–60°C

mediumTres cuartos→Mi-di-eom60–65°C

well doneBien cocido→Wel-deon70–100°C

Korean BBQ is cooked at the table by diners to their preference, so doneness terminology is primarily for steakhouse contexts. Phonetic English borrows are standard. For raw beef (Yukhoe, 육회), different terminology applies. Korean home cooking traditionally prefers Wel-deon for safety and texture.

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 South Korea, look for labels such as seolgidu. 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.