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 Finland?

In Finland, medium rare is called "Medium rare". Rare is "Raaka" and well done is "Kypsä".

What should I ask for at a butcher in Finland?

Ask for "Onko teillä flank steakia tai kylkeä?" when looking for matambre in Finland.

What is matambre in Finland?

Q: What is matambre in Finland?

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

Q: What is matambre called in Finland?

Look for kylki—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 kylki in Finland

Ask for: kylki

About this cut

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

flank primal · abdominal flank steak

In Finland

kylki

Say this at the butcher

“Onko teillä flank steakia tai kylkeä?”

Hybrid phrasing — English + Finnish

What is this cut?·Global guide

How to order steak doneness

Bolivia → Finland

rareVuelta y vuelta→Raaka48–55°C

medium rareTérmino medio→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien cocido→Kypsä70–100°C

Medium to well-done is the cultural default. Rare is not traditional in Finnish cuisine.

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 Finland, look for labels such as kylki. 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.