Can bofteek sa 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is bofteek sa in Chile?

Q: What is bofteek sa in Chile?

bofteek sa is the Saudi Arabia retail name for the top round (inside round), which sits on the round primal. In Chile, the same cut is most often labeled Posta negra.

Q: What is bofteek sa called in Chile?

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

Q: What primal is bofteek sa from?

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

Close match

bofteek sa

is very similar to Posta negra in Chile

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 Chile

Posta negra

What is this cut?·Global guide

How to order steak doneness

Saudi Arabia → Chile

rareNay→A lo inglés48–55°C

medium rareMedium rare→A punto55–60°C

mediumNoss istiwah→Tres cuartos60–65°C

well doneMatboukh jayidan→Bien cocido70–100°C

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

Detailed explanation

“bofteek sa” in Saudi Arabia maps to canonical inside round (round: Inner thigh of the hindquarter). In Chile, 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.