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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

flank primal · Switzerland

flanksteak

Q: What is flanksteak in Portugal?

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

Q: What is flanksteak called in Portugal?

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

Q: What primal is flanksteak from?

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

In Portugal, 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 Portugalflank

What is this cut →Global guide →

How to order steak doneness

Switzerland → Portugal

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