Can matambre 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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

flank primal · Bolivia

matambre

Q: What is matambre in Estonia?

matambre is the Bolivia retail name for the flank steak, which sits on the flank primal. In Estonia, the same cut is most often labeled flank.

Q: What is matambre called in Estonia?

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

Q: What primal is matambre from?

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

In Estonia, this cut is flank.

Close match · Confidence 0.75

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 Estoniaflank

What is this cut →Global guide →

How to order steak doneness

Bolivia → Estonia

rare	Vuelta y vuelta	→	Verine	48–55°C
medium rare	Término medio	→	Poolverine	55–60°C
medium	Tres cuartos	→	Poolküps	60–65°C
well done	Bien cocido	→	Läbiküpsenud	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 Bolivia maps to canonical flank (flank: abdominal flank steak). In Estonia, look for labels such as flank. Long, fibrous abdominal cut; benefits from slicing across the grain.