Can kamto 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 kamto in Bolivia?

Q: What is kamto in Bolivia?

kamto is the Philippines retail name for the flank steak, which sits on the flank primal. In Bolivia, the same cut is most often labeled matambre.

Q: What is kamto called in Bolivia?

Look for matambre—mapped to Flank (flank steak).

Q: What primal is kamto from?

Flank is on the flank primal (abdominal flank steak).

Close match

kamto philippine flanks braising identity

is very similar to matambre in Bolivia

Ask for: matambre

About this cut

Long, fibrous abdominal cut; benefits from slicing across the grain.

flank primal · abdominal flank steak

In Bolivia

matambre

What is this cut?·Global guide

How to order steak doneness

Philippines → Bolivia

rareHilaw-hilaw pa→Vuelta y vuelta48–55°C

medium rareMedium rare→Término medio55–60°C

mediumMedium→Tres cuartos60–65°C

well doneLutong-luto→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

“Kamto (Philippine Flank's Braising Identity)” in Philippines maps to canonical flank (flank: abdominal flank steak). In Bolivia, look for labels such as matambre. Long, fibrous abdominal cut; benefits from slicing across the grain.

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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.