Can panseta 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

flank primal · Greece

panseta

Q: What is panseta in Chile?

panseta is the Greece retail name for the flank steak, which sits on the flank primal. In Chile, the same cut is most often labeled Flank.

Q: What is panseta called in Chile?

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

Q: What primal is panseta from?

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

In Chile, this cut is Flank.

Approximate match · Confidence 0.70

⚠️ 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 ChileFlank

What is this cut →Global guide →

How to order steak doneness

Greece → Chile

rare	Ανίσπαστο	→	A lo inglés	48–55°C
medium rare	Μισοψημένο	→	A punto	55–60°C
medium	Μέτριο	→	Tres cuartos	60–65°C
well done	Καλοψημένο	→	Bien cocido	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

“panseta” in Greece maps to canonical flank (flank: abdominal flank steak). In Chile, look for labels such as Flank. Long, fibrous abdominal cut; benefits from slicing across the grain.