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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What should I ask for at a butcher in Brazil?

Ask for "Fraldinha, ao ponto" when looking for flanksteak in Brazil.

flank primal · Switzerland

flanksteak

Q: What is flanksteak in Brazil?

flanksteak is the Switzerland retail name for the flank steak, which sits on the flank primal. In Brazil, the same cut is most often labeled Fraldinha.

Q: What is flanksteak called in Brazil?

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

Q: What primal is flanksteak from?

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

In Brazil, this cut is Fraldinha.

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 BrazilFraldinha

What is this cut →Global guide →

How to order steak doneness

Switzerland → Brazil

rare	Bleu	→	Mal passada	48–55°C
medium rare	Saignant	→	Ao ponto para mal	55–60°C
medium	À point	→	Ao ponto	60–65°C
well done	Bien cuit	→	Bem passada	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 Brazil, look for labels such as Fraldinha. Long, fibrous abdominal cut; benefits from slicing across the grain.