Can entraña 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

plate primal · Guatemala

entraña

Q: What is entraña in Chile?

entraña is the Guatemala retail name for the skirt steak, which sits on the plate primal. In Chile, the same cut is most often labeled Entraña.

Q: What is entraña called in Chile?

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

Q: What primal is entraña from?

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

In Chile, this cut is Entraña.

Exact match · Confidence 0.90

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 ChileEntraña

What is this cut →Global guide →

How to order steak doneness

Guatemala → Chile

rare	Rojo	→	A lo inglés	48–55°C
medium rare	Término medio	→	A punto	55–60°C
medium	Tres cuartos	→	Tres cuartos	60–65°C
well done	Bien cocido	→	Bien cocido	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” in Guatemala maps to canonical skirt (plate: diaphragm (inside/outside skirt varies by spec)). In Chile, look for labels such as Entraña. Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.