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 Goa?

In Goa, medium rare is called "Medium rare". Rare is "Rare" and well done is "Bem feito".

plate primal · Chile

pollo barriga

Q: What is pollo barriga in Goa?

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

Q: What is pollo barriga called in Goa?

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 Goa, this cut is hanger.

Close match · Confidence 0.85

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 Goahanger

What is this cut →Global guide →

How to order steak doneness

Chile → Goa

rare	A lo inglés	→	Rare	48–55°C
medium rare	A punto	→	Medium rare	55–60°C
medium	Tres cuartos	→	Medium	60–65°C
well done	Bien cocido	→	Bem feito	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 Goa, 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.