Can Arrachera 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

plate primal · Mexico

Arrachera

Q: What is Arrachera in Belgium?

Arrachera is the Mexico retail name for the skirt steak, which sits on the plate primal. In Belgium, the same cut is most often labeled skirt.

Q: What is Arrachera called in Belgium?

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

Q: What primal is Arrachera from?

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

In Belgium, this cut is skirt.

Exact match · Confidence 0.95

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 Belgiumskirt

What is this cut →Global guide →

How to order steak doneness

Mexico → Belgium

rare	Rojo	→	Saignant	48–55°C
medium rare	Término medio	→	À point	55–60°C
medium	Tres cuartos	→	À point cuit	60–65°C
well done	Bien cocido	→	Bien cuit	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

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