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 Vietnam?

In Vietnam, medium rare is called "Tái vừa". Rare is "Tái" and well done is "Chín kỹ".

flank primal · Bolivia

matambre

Q: What is matambre in Vietnam?

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

Q: What is matambre called in Vietnam?

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

Q: What primal is matambre from?

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

In Vietnam, this cut is ve gion.

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 Vietnamve gion

What is this cut →Global guide →

How to order steak doneness

Bolivia → Vietnam

rare	Vuelta y vuelta	→	Tái	48–55°C
medium rare	Término medio	→	Tái vừa	55–60°C
medium	Tres cuartos	→	Vừa	60–65°C
well done	Bien cocido	→	Chín kỹ	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 Vietnam, look for labels such as ve gion. Long, fibrous abdominal cut; benefits from slicing across the grain.