Can flanksteak 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 · Switzerland

flanksteak

Q: What is flanksteak in Bolivia?

flanksteak is the Switzerland 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 flanksteak called in Bolivia?

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

Q: What primal is flanksteak 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

Switzerland → Bolivia

rare	Bleu	→	Vuelta y vuelta	48–55°C
medium rare	Saignant	→	Término medio	55–60°C
medium	À point	→	Tres cuartos	60–65°C
well done	Bien cuit	→	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

“flanksteak” in Switzerland 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.