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 Ethiopia?

In Ethiopia, medium rare is called "Tibs leb-leb". Rare is "Tere" and well done is "Yetebese kibrit".

What is matambre in Ethiopia?

Q: What is matambre in Ethiopia?

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

Q: What is matambre called in Ethiopia?

Look for flank—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 flank in Ethiopia

Ask for: flank

About this cut

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

flank primal · abdominal flank steak

In Ethiopia

flank

What is this cut?·Global guide

How to order steak doneness

Bolivia → Ethiopia

rareVuelta y vuelta→Tere48–55°C

medium rareTérmino medio→Tibs leb-leb55–60°C

mediumTres cuartos→Yetebese60–65°C

well doneBien cocido→Yetebese kibrit70–100°C

Ethiopia operates on a unique doneness spectrum where 'raw' (Tere) is a PREMIUM positive grade, not a problematic fringe option. Premium Tere Siga and Kitfo are deliberately uncooked. Tibs Leb-Leb is the warm-but-lightly-cooked compromise. Standard cooked Tibs (Yetebese) is medium-well. Wot stews simmer for hours, producing extremely well-done results. The tradition's two poles — premium raw and slow-cooked stew — bypass the medium-rare/medium spectrum that dominates Western steakhouse culture.

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 Ethiopia, look for labels such as flank. Long, fibrous abdominal cut; benefits from slicing across the grain.

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Other countries & routes

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

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