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 Indonesia?

In Indonesia, medium rare is called "Kurang matang sedikit". Rare is "Kurang matang" and well done is "Matang".

flank primal · Belgium

bavette

Q: What is bavette in Indonesia?

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

Q: What is bavette called in Indonesia?

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

Q: What primal is bavette from?

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

In Indonesia, this cut is sancan.

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 Indonesiasancan

What is this cut →Global guide →

How to order steak doneness

Belgium → Indonesia

rare	Saignant	→	Kurang matang	48–55°C
medium rare	À point	→	Kurang matang sedikit	55–60°C
medium	À point cuit	→	Setengah matang	60–65°C
well done	Bien cuit	→	Matang	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 Belgium maps to canonical flank (flank: abdominal flank steak). In Indonesia, look for labels such as sancan. Long, fibrous abdominal cut; benefits from slicing across the grain.