Can peceto bo 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

round primal · Bolivia

peceto bo

Q: What is peceto bo in Chile?

peceto bo is the Bolivia retail name for the eye of round, which sits on the round primal. In Chile, the same cut is most often labeled Pollo ganso.

Q: What is peceto bo called in Chile?

Look for Pollo ganso—mapped to Eye Of Round (eye of round).

Q: What primal is peceto bo from?

Eye Of Round is on the round primal (Small oval muscle within the outside round).

In Chile, this cut is Pollo ganso.

Close match · Confidence 0.85

Fig. 1 · Small oval muscle within the outside round · round primal

About this cut

A small, tight-grained, very lean oval muscle embedded in the outside round. Uniform shape makes it ideal for roasting and slicing thin (roast beef deli meat). Can be tough if overcooked.

Primalround

LocationSmall oval muscle within the outside round

In ChilePollo ganso

What is this cut →Global guide →

How to order steak doneness

Bolivia → Chile

rare	Vuelta y vuelta	→	A lo inglés	48–55°C
medium rare	Término medio	→	A punto	55–60°C
medium	Tres cuartos	→	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

“peceto bo” in Bolivia maps to canonical eye of round (round: Small oval muscle within the outside round). In Chile, look for labels such as Pollo ganso. A small, tight-grained, very lean oval muscle embedded in the outside round. Uniform shape makes it ideal for roasting and slicing thin (roast beef deli meat). Can be tough if overcooked.