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 Morocco?

In Morocco, medium rare is called "Saignant". Rare is "Saigant" and well done is "Tayeb Bezzaf".

flank primal · Denmark

Flanke

Q: What is Flanke in Morocco?

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

Q: What is Flanke called in Morocco?

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

Q: What primal is Flanke from?

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

In Morocco, this cut is flank.

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 Moroccoflank

What is this cut →Global guide →

How to order steak doneness

Denmark → Morocco

rare	Rød	→	Saigant	48–55°C
medium rare	Medium	→	Saignant	55–60°C
medium	Medium tilberedt	→	Moyennement	60–65°C
well done	Gennemstegt	→	Tayeb Bezzaf	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 Morocco, look for labels such as flank. Long, fibrous abdominal cut; benefits from slicing across the grain.