Can lap 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 Guatemala?

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

What is lap in Guatemala?

Q: What is lap in Guatemala?

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

Q: What is lap called in Guatemala?

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

Q: What primal is lap from?

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

Close match

lap

is very similar to posta negra in Guatemala

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 Guatemala

posta negra

What is this cut?·Global guide

How to order steak doneness

Nigeria → Guatemala

rareRare→Rojo48–55°C

medium rareMedium rare→Término medio55–60°C

mediumMedium→Tres cuartos60–65°C

well doneDon dey done→Bien cocido70–100°C

Guatemalans traditionally prefer Bien Cocido at home, but at Churrasco restaurants, Término Medio is the standard for Puyaso — the exception proves the rule.

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

Detailed explanation

“lap” in Nigeria maps to canonical inside round (round: Inner thigh of the hindquarter). In Guatemala, 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.