Can Flanke 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 Estonia?

In Estonia, medium rare is called "Poolverine". Rare is "Verine" and well done is "Läbiküpsenud".

flank primal · Denmark

Flanke

Q: What is Flanke in Estonia?

Flanke is the Denmark retail name for the flank steak, which sits on the flank primal. In Estonia, the same cut is most often labeled küljetükk.

Q: What is Flanke called in Estonia?

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

Q: What primal is Flanke from?

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

In Estonia, this cut is küljetükk.

Close match · Confidence 0.82

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 Estoniaküljetükk

What is this cut →Global guide →

How to order steak doneness

Denmark → Estonia

rare	Rød	→	Verine	48–55°C
medium rare	Medium	→	Poolverine	55–60°C
medium	Medium tilberedt	→	Poolküps	60–65°C
well done	Gennemstegt	→	Läbiküpsenud	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

“Flanke” in Denmark maps to canonical flank (flank: abdominal flank steak). In Estonia, look for labels such as küljetükk. Long, fibrous abdominal cut; benefits from slicing across the grain.