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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

flank primal · Germany

Flanke

Q: What is Flanke in Denmark?

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

Q: What is Flanke called in Denmark?

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

Q: What primal is Flanke from?

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

In Denmark, this cut is Flanke.

Cultural equivalent · Confidence 0.65

⚠️ 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 DenmarkFlanke

What is this cut →Global guide →

How to order steak doneness

Germany → Denmark

rare	Blutig	→	Rød	48–55°C
medium rare	Rosa	→	Medium	55–60°C
medium	Halb durch	→	Medium tilberedt	60–65°C
well done	Durch / Gut durch	→	Gennemstegt	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 Germany maps to canonical flank (flank: abdominal flank steak). In Denmark, look for labels such as Flanke. Long, fibrous abdominal cut; benefits from slicing across the grain.