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 Venezuela?

In Venezuela, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

plate primal · Argentina

Entrana

Q: What is Entrana in Venezuela?

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

Q: What is Entrana called in Venezuela?

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 Venezuela, 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 Venezuelaentraña

What is this cut →Global guide →

How to order steak doneness

Argentina → Venezuela

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 cocida	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 Venezuela, look for labels such as entraña. Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.