Can boşluk 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 · Turkey

boşluk

Q: What is boşluk in Bolivia?

boşluk is the Turkey 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 boşluk called in Bolivia?

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

Q: What primal is boşluk from?

Flank is on the flank primal (abdominal flank steak).

In Bolivia, this cut is matambre.

Close match · Confidence 0.75

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

Turkey → Bolivia

rare	Az pişmiş	→	Vuelta y vuelta	48–55°C
medium rare	Az orta	→	Término medio	55–60°C
medium	Orta pişmiş	→	Tres cuartos	60–65°C
well done	Çok pişmiş	→	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

“boşluk” in Turkey 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.