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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

flank primal · Australia

bavette

Q: What is bavette in Turkey?

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

Q: What is bavette called in Turkey?

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

Q: What primal is bavette from?

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

In Turkey, this cut is boşluk.

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 Turkeyboşluk

What is this cut →Global guide →

How to order steak doneness

Australia → Turkey

rare	Rare	→	Az pişmiş	48–55°C
medium rare	Medium rare	→	Az orta	55–60°C
medium	Medium	→	Orta pişmiş	60–65°C
well done	Well done	→	Çok pişmiş	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 Turkey, look for labels such as boşluk. Long, fibrous abdominal cut; benefits from slicing across the grain.