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 Ecuador?

In Ecuador, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocida".

flank primal · Greece

panseta

Q: What is panseta in Ecuador?

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

Q: What is panseta called in Ecuador?

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

Q: What primal is panseta from?

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

In Ecuador, this cut is falda ec.

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 Ecuadorfalda ec

What is this cut →Global guide →

How to order steak doneness

Greece → Ecuador

rare	Ανίσπαστο	→	Término Inglés	48–55°C
medium rare	Μισοψημένο	→	Término medio	55–60°C
medium	Μέτριο	→	Tres cuartos	60–65°C
well done	Καλοψημένο	→	Bien cocida	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 Ecuador, look for labels such as falda ec. Long, fibrous abdominal cut; benefits from slicing across the grain.