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 New Zealand?

In New Zealand, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

flank primal · South Africa

bavette sa

Q: What is bavette sa in New Zealand?

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

Q: What is bavette sa called in New Zealand?

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 New Zealand, 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 New Zealandflank

What is this cut →Global guide →

How to order steak doneness

South Africa → New Zealand

rare	Rare	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Well done	→	Well done	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 New Zealand, look for labels such as flank. Long, fibrous abdominal cut; benefits from slicing across the grain.