Can flankstek 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 Belarus?

In Belarus, medium rare is called "Medium rare". Rare is "Z kryvyoy" and well done is "Dobra prazhanae".

flank primal · Norway

flankstek

Q: What is flankstek in Belarus?

flankstek is the Norway retail name for the flank steak, which sits on the flank primal. In Belarus, the same cut is most often labeled flank.

Q: What is flankstek called in Belarus?

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

Q: What primal is flankstek from?

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

In Belarus, this cut is flank.

Close match · Confidence 0.85

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 Belarusflank

What is this cut →Global guide →

How to order steak doneness

Norway → Belarus

rare	Rå	→	Z kryvyoy	48–55°C
medium rare	Medium rå	→	Medium rare	55–60°C
medium	Medium	→	Syarednyay prazharki	60–65°C
well done	Godt stekt	→	Dobra prazhanae	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

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