Can flanksteak 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

flank primal · Switzerland

flanksteak

Q: What is flanksteak in Belgium?

flanksteak is the Switzerland retail name for the flank steak, which sits on the flank primal. In Belgium, the same cut is most often labeled flanchet or bavette.

Q: What is flanksteak called in Belgium?

Look for flanchet, bavette—mapped to Flank (flank steak).

Q: What primal is flanksteak from?

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

In Belgium, this cut is flanchet, also sold as bavette.

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 Belgiumflanchet · bavette

What is this cut →Global guide →

How to order steak doneness

Switzerland → Belgium

rare	Bleu	→	Saignant	48–55°C
medium rare	Saignant	→	À point	55–60°C
medium	À point	→	À point cuit	60–65°C
well done	Bien cuit	→	Bien cuit	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

“flanksteak” in Switzerland maps to canonical flank (flank: abdominal flank steak). In Belgium, look for labels such as flanchet · bavette. Long, fibrous abdominal cut; benefits from slicing across the grain.