Can koremna chast 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

flank primal · Bulgaria

koremna chast

Q: What is koremna chast in Spain?

koremna chast is the Bulgaria retail name for the flank steak, which sits on the flank primal. In Spain, the same cut is most often labeled Vacío.

Q: What is koremna chast called in Spain?

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

Q: What primal is koremna chast from?

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

In Spain, this cut is Vacío.

Approximate match · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 SpainVacío

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Spain

rare	Алангле	→	Poco hecho	48–55°C
medium rare	Средно алангле	→	Al punto	55–60°C
medium	Средно изпечено	→	En su punto	60–65°C
well done	Добре изпечено	→	Muy hecho	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

“koremna chast” in Bulgaria maps to canonical flank (flank: abdominal flank steak). In Spain, look for labels such as Vacío. Long, fibrous abdominal cut; benefits from slicing across the grain.