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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

flank primal · Bolivia

matambre

Q: What is matambre in Taiwan?

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

Q: What is matambre called in Taiwan?

Look for ce fu mo—mapped to Flank (flank steak).

Q: What primal is matambre from?

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

In Taiwan, this cut is ce fu mo.

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 Taiwance fu mo

What is this cut →Global guide →

How to order steak doneness

Bolivia → Taiwan

rare	Vuelta y vuelta	→	San fen shu	48–55°C
medium rare	Término medio	→	Wu fen shu	55–60°C
medium	Tres cuartos	→	Qi fen shu	60–65°C
well done	Bien cocido	→	Quan shu	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 Taiwan, look for labels such as ce fu mo. Long, fibrous abdominal cut; benefits from slicing across the grain.