Can entraña bo 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 Montenegro?

In Montenegro, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Dobro pečeno".

What is entraña bo in Montenegro?

Q: What is entraña bo in Montenegro?

entraña bo is the Bolivia retail name for the skirt steak, which sits on the plate primal. In Montenegro, the same cut is most often labeled skirt.

Q: What is entraña bo called in Montenegro?

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

Q: What primal is entraña bo from?

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

Exact match

entrana bo

is skirt in Montenegro

Ask for: skirt

About this cut

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

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

In Montenegro

skirt

What is this cut?·Global guide

How to order steak doneness

Bolivia → Montenegro

rareVuelta y vuelta→Krvavo48–55°C

medium rareTérmino medio→Slabije pečeno55–60°C

mediumTres cuartos→Srednje pečeno60–65°C

well doneBien cocido→Dobro pečeno70–100°C

Montenegrin mountain cuisine defaults to well-done or slow-cooked until falling apart. Medium-rare is a modern coastal/tourist preference.

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

Detailed explanation

“entraña bo” in Bolivia maps to canonical skirt (plate: diaphragm (inside/outside skirt varies by spec)). In Montenegro, look for labels such as skirt. 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.