Can matambre 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What should I ask for at a butcher in Argentina?

Ask for "Vacío, vuelta y vuelta" when looking for matambre in Argentina.

What is matambre in Argentina?

Q: What is matambre in Argentina?

matambre is the Bolivia retail name for the flank steak, which sits on the flank primal. In Argentina, the same cut is most often labeled Vacío overlap.

Q: What is matambre called in Argentina?

Look for Vacío overlap—mapped to Flank (flank steak).

Q: What primal is matambre from?

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

Close match

matambre

is very similar to Vacío overlap in Argentina

Ask for: Vacío overlap

About this cut

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

flank primal · abdominal flank steak

In Argentina

Vacío overlap

Say this at the butcher

“Vacío, vuelta y vuelta”

Vuelta y vuelta means seared briefly on each side

What is this cut?·Global guide

How to order steak doneness

Bolivia → Argentina

rareVuelta y vuelta→Jugoso48–55°C

medium rareTérmino medio→A punto55–60°C

mediumTres cuartos→Cocido60–65°C

well doneBien cocido→Bien cocido70–100°C

Argentine asado is often cooked more thoroughly than US or French preferences. Well done is not unusual.

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

Detailed explanation

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

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.