Can pollo barriga 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 Egypt?

In Egypt, medium rare is called "Nص istiwah khafif". Rare is "Nay fe nay" and well done is "Mestewy awy".

plate primal · Chile

pollo barriga

Q: What is pollo barriga in Egypt?

pollo barriga is the Chile retail name for the hanger steak, which sits on the plate primal. In Egypt, the same cut is most often labeled hanger.

Q: What is pollo barriga called in Egypt?

Look for hanger—mapped to Hanger (hanger steak).

Q: What primal is pollo barriga from?

Hanger is on the plate primal (Hangs from the diaphragm, between the last rib and the loin).

In Egypt, this cut is hanger.

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Fig. 1 · Hangs from the diaphragm, between the last rib and the loin · plate primal

About this cut

Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself.

Primalplate

LocationHangs from the diaphragm, between the last rib and the loin

In Egypthanger

What is this cut →Global guide →

How to order steak doneness

Chile → Egypt

rare	A lo inglés	→	Nay fe nay	48–55°C
medium rare	A punto	→	Nص istiwah khafif	55–60°C
medium	Tres cuartos	→	Mestewy noss noss	60–65°C
well done	Bien cocido	→	Mestewy awy	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

“pollo barriga” in Chile maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Egypt, look for labels such as hanger. Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself.