Can Matambre mean more than one cut?

This name may also align with Short Plate in this dataset—see alternatives below.

How do you order steak doneness in Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

flank primal · Argentina

Matambre

Q: What is Matambre in Albania?

Matambre is the Argentina retail name for the flank steak, which sits on the flank primal. In Albania, the same cut is most often labeled flank.

Q: What is Matambre called in Albania?

Look for flank—mapped to Flank (flank steak).

Q: What primal is Matambre from?

Flank is on the flank primal (abdominal flank steak).

In Albania, this cut is flank.

Cultural equivalent · Confidence 0.50

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · abdominal flank steak · flank primal

About this cut

Long, fibrous abdominal cut; benefits from slicing across the grain.

Primalflank

Locationabdominal flank steak

In Albaniaflank

What is this cut →Global guide →

How to order steak doneness

Argentina → Albania

rare	Jugoso	→	I gjallë	48–55°C
medium rare	A punto	→	Mesatar i rrallë	55–60°C
medium	Cocido	→	Mesatar	60–65°C
well done	Bien cocido	→	I pjekur mirë	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“Matambre” in Argentina maps to canonical flank (flank: abdominal flank steak). In Albania, look for labels such as flank. 1 other canonical interpretation may apply. Long, fibrous abdominal cut; benefits from slicing across the grain.