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What is entraña bo?

Quick Answer

entraña bo is a regional beef-cut name for the skirt steak, on the plate primal (diaphragm (inside/outside skirt varies by spec)).

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What is entraña bo in simple terms?
entraña bo is a regional name for skirt steak (Skirt), plate primal beef.

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What is entraña bo called in the United States?
US retail labels for skirt steak appear in the names-by-country section; common forms include the mapped English terms listed there.

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Where is entraña bo on the cow?
entraña bo refers to skirt steak located at diaphragm (inside/outside skirt varies by spec) on the plate primal.

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Is entraña bo steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still skirt steak anatomically.

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Is entraña bo the same as Flank?
No—entraña bo maps to skirt steak; Flank is flank steak.

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How do I translate entraña bo for travel?
Use translation URLs from the list on this page, or open the Skirt hub.

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What is another name for entraña bo?
See aliases and country rows above; the canonical term is skirt steak.

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“entraña bo” is a regional beef-cut name that maps to the canonical cut Skirt (plate primal).

Use the names-by-country section below when shopping or ordering abroad.

Global cut guide

Where it comes from

Plate primal diaphragm muscle; very beefy, used for fajitas and grilling. It is part of the plate primal (diaphragm (inside/outside skirt varies by spec)).

In menus and butcher shops it is often discussed next to Flank, Sirloin Flap, Hanger, and Inside Skirt.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the plate primal (diaphragm (inside/outside skirt varies by spec)), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 1530 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · vs Flank

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How this information is generated

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