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 El Salvador?

In El Salvador, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocida".

What is kylkiliha in El Salvador?

Q: What is kylkiliha in El Salvador?

kylkiliha is the Finland retail name for the skirt steak, which sits on the plate primal. In El Salvador, the same cut is most often labeled cecina sv.

Q: What is kylkiliha called in El Salvador?

Look for cecina sv—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 El Salvador equivalent is cecina sv

Ask for: cecina sv

About this cut

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

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

In El Salvador

cecina sv

What is this cut?·Global guide

How to order steak doneness

Finland → El Salvador

rareRaaka→Rojo48–55°C

medium rareMedium rare→Término medio55–60°C

mediumMedium→Tres cuartos60–65°C

well doneKypsä→Bien cocida70–100°C

Salvadoran cooking defaults to Well Done (especially Bistec Encebollado). Parrillas serve Término Medio for Punta de Lomo.

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 El Salvador, look for labels such as cecina sv. 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).

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