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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

flank primal · Bolivia

matambre

Q: What is matambre in Slovenia?

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

Q: What is matambre called in Slovenia?

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

Q: What primal is matambre from?

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

In Slovenia, 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 Sloveniaflank

What is this cut →Global guide →

How to order steak doneness

Bolivia → Slovenia

rare	Vuelta y vuelta	→	Krvavo	48–55°C
medium rare	Término medio	→	Srednje surovo	55–60°C
medium	Tres cuartos	→	Srednje pečeno	60–65°C
well done	Bien cocido	→	Prepečeno	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 Slovenia, look for labels such as flank. Long, fibrous abdominal cut; benefits from slicing across the grain.