Can tapa 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 Honduras?

In Honduras, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is tapa in Honduras?

Q: What is tapa in Honduras?

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

Q: What is tapa called in Honduras?

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

Q: What primal is tapa from?

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

Close match

tapa

is very similar to posta negra in Honduras

Ask for: posta 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 Honduras

posta negra

What is this cut?·Global guide

How to order steak doneness

Mexico → Honduras

rareRojo→Rojo48–55°C

medium rareTérmino medio→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocido→Bien cocido70–100°C

Hondurans strongly prefer Bien Cocida in home cooking (especially Plato Típico). Modern steakhouses in San Pedro Sula and Tegucigalpa use Término Medio for grilled cuts.

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

Detailed explanation

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