Can entraña 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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

plate primal · Bolivia

entraña bo

Q: What is entraña bo in Italy?

entraña bo is the Bolivia retail name for the skirt steak, which sits on the plate primal. In Italy, the same cut is most often labeled skirt.

Q: What is entraña bo called in Italy?

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

Q: What primal is entraña bo from?

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

In Italy, this cut is skirt.

Exact match · Confidence 0.90

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 Italyskirt

What is this cut →Global guide →

How to order steak doneness

Bolivia → Italy

rare	Vuelta y vuelta	→	Al sangue	48–55°C
medium rare	Término medio	→	Cottura media	55–60°C
medium	Tres cuartos	→	Al punto	60–65°C
well done	Bien cocido	→	Ben cotto	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 bo” in Bolivia maps to canonical skirt (plate: diaphragm (inside/outside skirt varies by spec)). In Italy, look for labels such as skirt. Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.