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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

plate primal · Panama

entraña

Q: What is entraña in Estonia?

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

Q: What is entraña called in Estonia?

Look for skirt—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 Estonia, this cut is skirt.

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 Estoniaskirt

What is this cut →Global guide →

How to order steak doneness

Panama → Estonia

rare	Término Rojo	→	Verine	48–55°C
medium rare	Término Medio	→	Poolverine	55–60°C
medium	Tres Cuartos	→	Poolküps	60–65°C
well done	Bien Cocido	→	Läbiküpsenud	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 Estonia, look for labels such as skirt. Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.