Cutranslator

What is Matambre in Bolivia?

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
Cultural equivalent

matambre

has no direct equivalent in Bolivia. Closest: matambre

About this cut

Long, fibrous abdominal cut; benefits from slicing across the grain.

flank primal · abdominal flank steak

In Bolivia

matambre

What is this cut?·Global guide

How to order steak doneness

Argentina → Bolivia

rareJugoso→Vuelta y vuelta48–55°C
medium rareA punto→Término medio55–60°C
mediumCocido→Tres cuartos60–65°C
well doneBien cocido→Bien cocido70–100°C

Bolivia splits regionally: the Camba lowlands (Santa Cruz) mirror Argentine Término Medio standards; the Colla highlands (La Paz, Potosí) prefer Well Done for tradition and food-safety reasons at altitude.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“Matambre” in Argentina maps to canonical flank (flank: abdominal flank steak). In Bolivia, look for labels such as matambre. 1 other canonical interpretation may apply. Long, fibrous abdominal cut; benefits from slicing across the grain.

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Alternatives (Argentina → Bolivia)

short plate

45% · Multiple interpretations

Region: Bolivia

Canonical: short plate

Also overlaps with the plate area

Related cuts

entraña bo (plate)sirloin flap (sirloin)picaña (sirloin)hanger (plate)

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

People also ask about this cut

What is Matambre in Bolivia?
Matambre maps to Flank (flank steak) in this ontology; in Bolivia, look for labels such as matambre.

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What is Matambre called in Bolivia?
In Bolivia, Matambre corresponds to Flank; common retail wording includes matambre.

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Where does Matambre come from on the cow?
Matambre refers to flank steak on the flank primal (abdominal flank steak).

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Show 7 more questions
What primal is Matambre from?
Matambre is tied to the flank primal as Flank (flank steak).

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Is Matambre the same as ribeye?
No—Matambre maps to flank steak (Flank), while ribeye is a separate canonical rib primal cut.

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Is Matambre the same as Skirt?
No—Matambre is flank steak; Skirt is skirt steak, a different canonical cut.

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How is Matambre different from Sirloin Flap?
flank steak (Flank) differs from sirloin flap by primal and muscle: compare the two hub pages in this site.

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What is the canonical beef cut for Matambre?
Matambre resolves to Flank (flank steak) in the Cutranslator ontology.

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What should I ask for at a Bolivia butcher?
Ask for matambre and mention Flank if needed—the mapped retail names above match flank steak.

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Why might Matambre be less common in Bolivia?
Matambre is a Argentina retail term; Bolivia shops may use different names for the same flank steak muscle.

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.