Can cecina nic 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 Venezuela?

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

What is cecina nic in Venezuela?

Q: What is cecina nic in Venezuela?

cecina nic is the Nicaragua retail name for the skirt steak, which sits on the plate primal. In Venezuela, the same cut is most often labeled entraña.

Q: What is cecina nic called in Venezuela?

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

Q: What primal is cecina nic 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 nic

The closest Venezuela 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 Venezuela

entraña

What is this cut?·Global guide

How to order steak doneness

Nicaragua → Venezuela

rareRojo→Rojo48–55°C

medium rareTérmino medio→Término medio55–60°C

mediumTres cuartos→Tres cuartos60–65°C

well doneBien cocido→Bien cocida70–100°C

Venezuelan parrilla culture is firmly Término Medio for premium cuts, particularly Punta Trasera. Traditional home cooking still defaults to Tres Cuartos.

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

Detailed explanation

“cecina nic” in Nicaragua maps to canonical skirt (plate: diaphragm (inside/outside skirt varies by spec)). In Venezuela, 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.