Can centro de entraña 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

plate primal · Argentina

centro de entraña

Q: What is centro de entraña in Bulgaria?

centro de entraña is the Argentina retail name for the hanger steak, which sits on the plate primal. In Bulgaria, the same cut is most often labeled hanger.

Q: What is centro de entraña called in Bulgaria?

Look for hanger—mapped to Hanger (hanger steak).

Q: What primal is centro de entraña from?

Hanger is on the plate primal (Hangs from the diaphragm, between the last rib and the loin).

In Bulgaria, this cut is hanger.

Close match · Confidence 0.80

Fig. 1 · Hangs from the diaphragm, between the last rib and the loin · plate primal

About this cut

Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself.

Primalplate

LocationHangs from the diaphragm, between the last rib and the loin

In Bulgariahanger

What is this cut →Global guide →

How to order steak doneness

Argentina → Bulgaria

rare	Jugoso	→	Алангле	48–55°C
medium rare	A punto	→	Средно алангле	55–60°C
medium	Cocido	→	Средно изпечено	60–65°C
well done	Bien cocido	→	Добре изпечено	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

“centro de entraña” in Argentina maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Bulgaria, look for labels such as hanger. Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself.