Can niu nan pai 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 Australia?

In Australia, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

flank primal · China

niu nan pai

Q: What is niu nan pai in Australia?

niu nan pai is the China retail name for the flank steak, which sits on the flank primal. In Australia, the same cut is most often labeled bavette.

Q: What is niu nan pai called in Australia?

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

Q: What primal is niu nan pai from?

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

In Australia, this cut is bavette.

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 Australiabavette

What is this cut →Global guide →

How to order steak doneness

China → Australia

rare	San fen shu	→	Rare	48–55°C
medium rare	Wu fen shu	→	Medium rare	55–60°C
medium	Qi fen shu	→	Medium	60–65°C
well done	Quan shu	→	Well done	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

“niu nan pai” in China maps to canonical flank (flank: abdominal flank steak). In Australia, look for labels such as bavette. Long, fibrous abdominal cut; benefits from slicing across the grain.