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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What should I ask for at a butcher in Uruguay?

Ask for "Vacío, a punto o bien cocido" when looking for flanchet in Uruguay.

flank primal · Belgium

flanchet

Q: What is flanchet in Uruguay?

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

Q: What is flanchet called in Uruguay?

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

Q: What primal is flanchet from?

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

In Uruguay, this cut is Vacío.

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 UruguayVacío

What is this cut →Global guide →

How to order steak doneness

Belgium → Uruguay

rare	Saignant	→	Jugoso	48–55°C
medium rare	À point	→	A punto	55–60°C
medium	À point cuit	→	Cocido	60–65°C
well done	Bien cuit	→	Bien cocido	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 Uruguay, look for labels such as Vacío. Long, fibrous abdominal cut; benefits from slicing across the grain.