Can kylkiliha 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

What is kylkiliha in Bolivia?

Q: What is kylkiliha in Bolivia?

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

Q: What is kylkiliha called in Bolivia?

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

Q: What primal is kylkiliha from?

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

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

kylkiliha

The closest Bolivia equivalent is entraña bo

Ask for: entraña bo

About this cut

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

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

In Bolivia

entraña bo

What is this cut?·Global guide

How to order steak doneness

Finland → Bolivia

rareRaaka→Vuelta y vuelta48–55°C

medium rareMedium rare→Término medio55–60°C

mediumMedium→Tres cuartos60–65°C

well doneKypsä→Bien cocido70–100°C

Bolivia splits regionally: the Camba lowlands (Santa Cruz) mirror Argentine Término Medio standards; the Colla highlands (La Paz, Potosí) prefer Well Done for tradition and food-safety reasons at altitude.

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

Detailed explanation

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