Can Entrana 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 Guatemala?

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

What is Entrana in Guatemala?

Q: What is Entrana in Guatemala?

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

Q: What is Entrana called in Guatemala?

Look for entraña—mapped to Skirt (skirt steak).

Q: What primal is Entrana from?

Skirt is on the plate primal (diaphragm (inside/outside skirt varies by spec)).

Close match

entrana

is very similar to entraña in Guatemala

Ask for: entraña

About this cut

Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.

plate primal · diaphragm (inside/outside skirt varies by spec)

In Guatemala

entraña

What is this cut?·Global guide

How to order steak doneness

Argentina → Guatemala

rareJugoso→Rojo48–55°C

medium rareA punto→Término medio55–60°C

mediumCocido→Tres cuartos60–65°C

well doneBien cocido→Bien cocido70–100°C

Guatemalans traditionally prefer Bien Cocido at home, but at Churrasco restaurants, Término Medio is the standard for Puyaso — the exception proves the rule.

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

Detailed explanation

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

Keep exploring

Compare with similar cuts

Other countries & routes

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

Explore more cuts

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