Can pollo barriga 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is pollo barriga in Argentina?

Q: What is pollo barriga in Argentina?

pollo barriga is the Chile retail name for the hanger steak, which sits on the plate primal. In Argentina, the same cut is most often labeled Centro de entraña or Entraña gruesa.

Q: What is pollo barriga called in Argentina?

Look for Centro de entraña, Entraña gruesa—mapped to Hanger (hanger steak).

Q: What primal is pollo barriga from?

Hanger is on the plate primal (Hangs from the diaphragm, between the last rib and the loin).

Close match

pollo barriga

is very similar to Centro de entraña in Argentina

Ask for: Centro de entraña or Entraña gruesa

About this cut

Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself.

plate primal · Hangs from the diaphragm, between the last rib and the loin

In Argentina

Centro de entraña · Entraña gruesa

What is this cut?·Global guide

How to order steak doneness

Chile → Argentina

rareA lo inglés→Jugoso48–55°C

medium rareA punto→A punto55–60°C

mediumTres cuartos→Cocido60–65°C

well doneBien cocido→Bien cocido70–100°C

Argentine asado is often cooked more thoroughly than US or French preferences. Well done is not unusual.

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

Detailed explanation

“pollo barriga” in Chile maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Argentina, look for labels such as Centro de entraña · Entraña gruesa. Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself.

Keep exploring

Related cuts

Entraña (plate)Vacío overlap (flank)

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.