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 Guatemala?

In Guatemala, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is pollo barriga in Guatemala?

Q: What is pollo barriga in Guatemala?

pollo barriga is the Chile retail name for the hanger steak, which sits on the plate primal. In Guatemala, the same cut is most often labeled hanger.

Q: What is pollo barriga called in Guatemala?

Look for hanger—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 hanger in Guatemala

Ask for: hanger

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 Guatemala

hanger

What is this cut?·Global guide

How to order steak doneness

Chile → Guatemala

rareA lo inglés→Rojo48–55°C

medium rareA punto→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocido→Bien cocido70–100°C

Guatemalans traditionally prefer Bien Cocido at home, but at Churrasco restaurants, Término Medio is the standard for Puyaso — the exception proves the rule.

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 Guatemala, look for labels such as hanger. 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)falda (flank)

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.