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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

flank primal · Belgium

flanchet

Q: What is flanchet in Germany?

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

Q: What is flanchet called in Germany?

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

Q: What primal is flanchet from?

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

In Germany, 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 Germanyflank

What is this cut →Global guide →

How to order steak doneness

Belgium → Germany

rare	Saignant	→	Blutig	48–55°C
medium rare	À point	→	Rosa	55–60°C
medium	À point cuit	→	Halb durch	60–65°C
well done	Bien cuit	→	Durch / Gut durch	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 Germany, look for labels such as flank. Long, fibrous abdominal cut; benefits from slicing across the grain.