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 Kazakhstan?

In Kazakhstan, medium rare is called "Ortasha pyskhan (az)". Rare is "Shala pyskhan" and well done is "Ja'sy pyskhan".

flank primal · South Africa

bavette sa

Q: What is bavette sa in Kazakhstan?

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

Q: What is bavette sa called in Kazakhstan?

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

Q: What primal is bavette sa from?

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

In Kazakhstan, this cut is flank.

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 Kazakhstanflank

What is this cut →Global guide →

How to order steak doneness

South Africa → Kazakhstan

rare	Rare	→	Shala pyskhan	48–55°C
medium rare	Medium rare	→	Ortasha pyskhan (az)	55–60°C
medium	Medium	→	Ortasha pyskhan	60–65°C
well done	Well done	→	Ja'sy pyskhan	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 Kazakhstan, look for labels such as flank. Long, fibrous abdominal cut; benefits from slicing across the grain.