Can pashina 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 Philippines?

In Philippines, medium rare is called "Medium rare". Rare is "Hilaw-hilaw pa" and well done is "Lutong-luto".

What should I ask for at a butcher in Philippines?

Ask for "Pabili po ng Kamto, pang-Caldereta" when looking for pashina in Philippines.

flank primal · Russia

pashina

Q: What is pashina in Philippines?

pashina is the Russia retail name for the flank steak, which sits on the flank primal. In Philippines, the same cut is most often labeled kamto.

Q: What is pashina called in Philippines?

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

Q: What primal is pashina from?

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

In Philippines, this cut is kamto.

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 Philippineskamto

What is this cut →Global guide →

How to order steak doneness

Russia → Philippines

rare	С кровью	→	Hilaw-hilaw pa	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Хорошо прожаренный	→	Lutong-luto	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

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