Can bavette sa 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What should I ask for at a butcher in Argentina?

Ask for "Vacío, vuelta y vuelta" when looking for bavette sa in Argentina.

flank primal · South Africa

bavette sa

Q: What is bavette sa in Argentina?

bavette sa is the South Africa retail name for the flank steak, which sits on the flank primal. In Argentina, the same cut is most often labeled Vacío overlap.

Q: What is bavette sa called in Argentina?

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

Q: What primal is bavette sa from?

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

In Argentina, this cut is Vacío overlap.

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 ArgentinaVacío overlap

What is this cut →Global guide →

How to order steak doneness

South Africa → Argentina

rare	Rare	→	Jugoso	48–55°C
medium rare	Medium rare	→	A punto	55–60°C
medium	Medium	→	Cocido	60–65°C
well done	Well done	→	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

“bavette sa” in South Africa maps to canonical flank (flank: abdominal flank steak). In Argentina, look for labels such as Vacío overlap. Long, fibrous abdominal cut; benefits from slicing across the grain.