Can entraña ec 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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

What should I ask for at a butcher in Japan?

Ask for "Harami to sagari, ryōhō onegaishimasu" when looking for entraña ec in Japan.

plate primal · Ecuador

entraña ec

Q: What is entraña ec in Japan?

entraña ec is the Ecuador retail name for the skirt steak, which sits on the plate primal. In Japan, the same cut is most often labeled harami.

Q: What is entraña ec called in Japan?

Look for harami—mapped to Skirt (skirt steak).

Q: What primal is entraña ec from?

Skirt is on the plate primal (diaphragm (inside/outside skirt varies by spec)).

In Japan, this cut is harami.

Close match · Confidence 0.85

Fig. 1 · diaphragm (inside/outside skirt varies by spec) · plate primal

About this cut

Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.

Primalplate

Locationdiaphragm (inside/outside skirt varies by spec)

In Japanharami

What is this cut →Global guide →

How to order steak doneness

Ecuador → Japan

rare	Término Inglés	→	Rea	48–55°C
medium rare	Término medio	→	Midiamu rea	55–60°C
medium	Tres cuartos	→	Midiamu	60–65°C
well done	Bien cocida	→	Uerudan	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

“entraña ec” in Ecuador maps to canonical skirt (plate: diaphragm (inside/outside skirt varies by spec)). In Japan, look for labels such as harami. Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.