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 Mexico?

In Mexico, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What should I ask for at a butcher in Mexico?

Ask for "Arrachera bien marinada, término medio" when looking for entraña in Mexico.

plate primal · Venezuela

entraña

Q: What is entraña in Mexico?

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

Q: What is entraña called in Mexico?

Look for Arrachera—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 Mexico, this cut is Arrachera.

Close match · Confidence 0.85

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 MexicoArrachera

What is this cut →Global guide →

How to order steak doneness

Venezuela → Mexico

rare	Rojo	→	Rojo	48–55°C
medium rare	Término medio	→	Término medio	55–60°C
medium	Tres cuartos	→	Tres cuartos	60–65°C
well done	Bien cocida	→	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

“entraña” in Venezuela maps to canonical skirt (plate: diaphragm (inside/outside skirt varies by spec)). In Mexico, look for labels such as Arrachera. Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.