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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What is matambre in Netherlands?

Q: What is matambre in Netherlands?

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

Q: What is matambre called in Netherlands?

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 Netherlands

Ask for: flank

About this cut

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

flank primal · abdominal flank steak

In Netherlands

flank

What is this cut?·Global guide

How to order steak doneness

Bolivia → Netherlands

rareVuelta y vuelta→Rood48–55°C

medium rareTérmino medio→Half doorbakken55–60°C

mediumTres cuartos→Doorbakken60–65°C

well doneBien cocido→Goed doorbakken70–100°C

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 Netherlands, look for labels such as flank. 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.