Can cecina hn 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 Peru?

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

What is cecina hn in Peru?

Q: What is cecina hn in Peru?

cecina hn is the Honduras retail name for the skirt steak, which sits on the plate primal. In Peru, the same cut is most often labeled entraña.

Q: What is cecina hn called in Peru?

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

Q: What primal is cecina hn 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

cecina hn

The closest Peru equivalent is entraña

Ask for: entraña

About this cut

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

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

In Peru

entraña

What is this cut?·Global guide

How to order steak doneness

Honduras → Peru

rareRojo→Término Inglés48–55°C

medium rareTérmino medio→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocido→Bien cocido70–100°C

Peru has one of the highest steak doneness standards in South America due to its world-class parrilla culture. Término Medio is the standard for Bife Ancho; anything well-done would be considered a waste of a premium cut.

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

Detailed explanation

“cecina hn” in Honduras maps to canonical skirt (plate: diaphragm (inside/outside skirt varies by spec)). In Peru, look for labels such as entraña. 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.