Can flanchet 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

flank primal · Belgium

flanchet

Q: What is flanchet in Bosnia & Herzegovina?

flanchet is the Belgium retail name for the flank steak, which sits on the flank primal. In Bosnia & Herzegovina, the same cut is most often labeled flank.

Q: What is flanchet called in Bosnia & Herzegovina?

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

Q: What primal is flanchet from?

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

In Bosnia & Herzegovina, this cut is flank.

Close match · Confidence 0.75

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 Bosnia & Herzegovinaflank

What is this cut →Global guide →

How to order steak doneness

Belgium → Bosnia & Herzegovina

rare	Saignant	→	Krvavo	48–55°C
medium rare	À point	→	Slabije pečeno	55–60°C
medium	À point cuit	→	Srednje pečeno	60–65°C
well done	Bien cuit	→	Reš pečeno	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

“flanchet” in Belgium maps to canonical flank (flank: abdominal flank steak). In Bosnia & Herzegovina, look for labels such as flank. Long, fibrous abdominal cut; benefits from slicing across the grain.