Can falda 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

flank primal · Panama

falda

Q: What is falda in Bolivia?

falda is the Panama retail name for the flank steak, which sits on the flank primal. In Bolivia, the same cut is most often labeled matambre.

Q: What is falda called in Bolivia?

Look for matambre—mapped to Flank (flank steak).

Q: What primal is falda from?

Flank is on the flank primal (abdominal flank steak).

In Bolivia, this cut is matambre.

Close match · Confidence 0.80

Fig. 1 · abdominal flank steak · flank primal

About this cut

Long, fibrous abdominal cut; benefits from slicing across the grain.

Primalflank

Locationabdominal flank steak

In Boliviamatambre

What is this cut →Global guide →

How to order steak doneness

Panama → Bolivia

rare	Término Rojo	→	Vuelta y vuelta	48–55°C
medium rare	Término Medio	→	Término medio	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

“falda” in Panama maps to canonical flank (flank: abdominal flank steak). In Bolivia, look for labels such as matambre. Long, fibrous abdominal cut; benefits from slicing across the grain.