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 South Africa?

In South Africa, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

flank primal · Australia

bavette

Q: What is bavette in South Africa?

bavette is the Australia retail name for the flank steak, which sits on the flank primal. In South Africa, the same cut is most often labeled bavette sa.

Q: What is bavette called in South Africa?

Look for bavette sa—mapped to Flank (flank steak).

Q: What primal is bavette from?

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

In South Africa, this cut is bavette sa.

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 South Africabavette sa

What is this cut →Global guide →

How to order steak doneness

Australia → South Africa

rare	Rare	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Well done	→	Well done	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 South Africa, look for labels such as bavette sa. Long, fibrous abdominal cut; benefits from slicing across the grain.