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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

plate primal · Spain

entraña

Q: What is entraña in Uzbekistan?

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

Q: What is entraña called in Uzbekistan?

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 Uzbekistan, 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 Uzbekistanskirt

What is this cut →Global guide →

How to order steak doneness

Spain → Uzbekistan

rare	Poco hecho	→	Xomroq	48–55°C
medium rare	Al punto	→	Kam pishgan	55–60°C
medium	En su punto	→	O'rtacha	60–65°C
well done	Muy hecho	→	Yaxshi pishgan	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 Uzbekistan, look for labels such as skirt. Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.