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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

plate primal · Spain

entraña

Q: What is entraña in Norway?

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

Q: What is entraña called in Norway?

Look for skjørt—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 Norway, this cut is skjørt.

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 Norwayskjørt

What is this cut →Global guide →

How to order steak doneness

Spain → Norway

rare	Poco hecho	→	Rå	48–55°C
medium rare	Al punto	→	Medium rå	55–60°C
medium	En su punto	→	Medium	60–65°C
well done	Muy hecho	→	Godt stekt	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 Spain maps to canonical skirt (plate: diaphragm (inside/outside skirt varies by spec)). In Norway, look for labels such as skjørt. Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.