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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

flank primal · Australia

bavette

Q: What is bavette in Czech Republic?

bavette is the Australia retail name for the flank steak, which sits on the flank primal. In Czech Republic, the same cut is most often labeled pupek.

Q: What is bavette called in Czech Republic?

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

Q: What primal is bavette from?

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

In Czech Republic, this cut is pupek.

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 Czech Republicpupek

What is this cut →Global guide →

How to order steak doneness

Australia → Czech Republic

rare	Rare	→	Krvavý	48–55°C
medium rare	Medium rare	→	Středně krvavý	55–60°C
medium	Medium	→	Středně propečený	60–65°C
well done	Well done	→	Propečený	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 Czech Republic, look for labels such as pupek. Long, fibrous abdominal cut; benefits from slicing across the grain.