Can küljetükk 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 · Estonia

küljetükk

Q: What is küljetükk in Morocco?

küljetükk is the Estonia 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 küljetükk called in Morocco?

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

Q: What primal is küljetükk from?

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

In Morocco, this cut is flank.

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 Moroccoflank

What is this cut →Global guide →

How to order steak doneness

Estonia → Morocco

rare	Verine	→	Saigant	48–55°C
medium rare	Poolverine	→	Saignant	55–60°C
medium	Poolküps	→	Moyennement	60–65°C
well done	Läbiküpsenud	→	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

“küljetükk” in Estonia 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.