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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

What should I ask for at a butcher in Sweden?

Ask for "Har ni flankstek?" when looking for matambre in Sweden.

What is matambre in Sweden?

Q: What is matambre in Sweden?

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

Q: What is matambre called in Sweden?

Look for flankstek—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 flankstek in Sweden

Ask for: flankstek

About this cut

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

flank primal · abdominal flank steak

In Sweden

flankstek

Say this at the butcher

“Har ni flankstek?”

English term commonly used

What is this cut?·Global guide

How to order steak doneness

Bolivia → Sweden

rareVuelta y vuelta→Blodig48–55°C

medium rareTérmino medio→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien cocido→Välstekt70–100°C

Medium is the cultural default. Rare (blodig, literally 'bloody') is accepted but less common than in France.

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 Sweden, look for labels such as flankstek. 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.