Can bavette 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

flank primal · Australia

bavette

Q: What is bavette in China?

bavette is the Australia retail name for the flank steak, which sits on the flank primal. In China, the same cut is most often labeled niu nan pai.

Q: What is bavette called in China?

Look for niu nan pai—mapped to Flank (flank steak).

Q: What primal is bavette from?

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

In China, this cut is niu nan pai.

Close match · Confidence 0.80

Fig. 1 · abdominal flank steak · flank primal

About this cut

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

Primalflank

Locationabdominal flank steak

In Chinaniu nan pai

What is this cut →Global guide →

How to order steak doneness

Australia → China

rare	Rare	→	San fen shu	48–55°C
medium rare	Medium rare	→	Wu fen shu	55–60°C
medium	Medium	→	Qi fen shu	60–65°C
well done	Well done	→	Quan shu	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“bavette” in Australia maps to canonical flank (flank: abdominal flank steak). In China, look for labels such as niu nan pai. Long, fibrous abdominal cut; benefits from slicing across the grain.