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 Ecuador?

In Ecuador, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocida".

plate primal · Panama

entraña

Q: What is entraña in Ecuador?

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

Q: What is entraña called in Ecuador?

Look for entraña ec—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 Ecuador, this cut is entraña ec.

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 Ecuadorentraña ec

What is this cut →Global guide →

How to order steak doneness

Panama → Ecuador

rare	Término Rojo	→	Término Inglés	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 cocida	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 Panama maps to canonical skirt (plate: diaphragm (inside/outside skirt varies by spec)). In Ecuador, look for labels such as entraña ec. Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.