Can Entrana 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".

plate primal · Argentina

Entrana

Q: What is Entrana in Costa Rica?

Entrana is the Argentina retail name for the skirt steak, which sits on the plate primal. In Costa Rica, the same cut is most often labeled entraña.

Q: What is Entrana called in Costa Rica?

Look for entraña—mapped to Skirt (skirt steak).

Q: What primal is Entrana from?

Skirt is on the plate primal (diaphragm (inside/outside skirt varies by spec)).

In Costa Rica, this cut is entraña.

Close match · Confidence 0.85

Fig. 1 · diaphragm (inside/outside skirt varies by spec) · plate primal

About this cut

Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.

Primalplate

Locationdiaphragm (inside/outside skirt varies by spec)

In Costa Ricaentraña

What is this cut →Global guide →

How to order steak doneness

Argentina → Costa Rica

rare	Jugoso	→	Rojo	48–55°C
medium rare	A punto	→	Término medio	55–60°C
medium	Cocido	→	Tres cuartos	60–65°C
well done	Bien cocido	→	Bien cocido	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

“Entraña” in Argentina maps to canonical skirt (plate: diaphragm (inside/outside skirt varies by spec)). In Costa Rica, look for labels such as entraña. Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.