Can zovnishnya chastyna stegna 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 Costa Rica?

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

What is zovnishnya chastyna stegna in Costa Rica?

Q: What is zovnishnya chastyna stegna in Costa Rica?

zovnishnya chastyna stegna is the Ukraine retail name for the bottom round (outside round), which sits on the round primal. In Costa Rica, the same cut is most often labeled posta blanca.

Q: What is zovnishnya chastyna stegna called in Costa Rica?

Look for posta blanca—mapped to Outside Round (bottom round (outside round)).

Q: What primal is zovnishnya chastyna stegna from?

Outside Round is on the round primal (Outer thigh of the hindquarter).

Close match

zovnishnya chastyna stegna

is very similar to posta blanca in Costa Rica

Ask for: posta blanca

About this cut

From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.

round primal · Outer thigh of the hindquarter

In Costa Rica

posta blanca

What is this cut?·Global guide

How to order steak doneness

Ukraine → Costa Rica

rareЗ кров'ю→Rojo48–55°C

medium rareMedium rare→Término medio55–60°C

mediumMedium→Tres cuartos60–65°C

well doneДобре просмажений→Bien cocido70–100°C

Traditional 'Tico' cooking leans Well Done. Churrascarías serve Término Medio as standard for premium cuts like Punta de Solomo.

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

Detailed explanation

“zovnishnya chastyna stegna” in Ukraine maps to canonical outside round (round: Outer thigh of the hindquarter). In Costa Rica, look for labels such as posta blanca. From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.