Can centro de entraña 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 centro de entraña in Venezuela?

Q: What is centro de entraña in Venezuela?

centro de entraña is the Uruguay retail name for the hanger steak, which sits on the plate primal. In Venezuela, the same cut is most often labeled hanger.

Q: What is centro de entraña called in Venezuela?

Look for hanger—mapped to Hanger (hanger steak).

Q: What primal is centro de entraña from?

Hanger is on the plate primal (Hangs from the diaphragm, between the last rib and the loin).

Close match

centro de entrana

is very similar to hanger in Venezuela

Ask for: hanger

About this cut

Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself.

plate primal · Hangs from the diaphragm, between the last rib and the loin

In Venezuela

hanger

What is this cut?·Global guide

How to order steak doneness

Uruguay → Venezuela

rareJugoso→Rojo48–55°C

medium rareA punto→Término medio55–60°C

mediumCocido→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

“centro de entraña” in Uruguay maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Venezuela, look for labels such as hanger. Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself.

Keep exploring

Related cuts

entraña (plate)falda (flank)

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.