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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

flank primal · Australia

bavette

Q: What is bavette in Ukraine?

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

Q: What is bavette called in Ukraine?

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

Q: What primal is bavette from?

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

In Ukraine, this cut is pashyna.

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 Ukrainepashyna

What is this cut →Global guide →

How to order steak doneness

Australia → Ukraine

rare	Rare	→	З кров'ю	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Well done	→	Добре просмажений	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 Ukraine, look for labels such as pashyna. Long, fibrous abdominal cut; benefits from slicing across the grain.