Can ce fu mo 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

flank primal · Taiwan

ce fu mo

Q: What is ce fu mo in Switzerland?

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

Q: What is ce fu mo called in Switzerland?

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

Q: What primal is ce fu mo from?

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

In Switzerland, this cut is flanksteak.

Close match · Confidence 0.85

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 Switzerlandflanksteak

What is this cut →Global guide →

How to order steak doneness

Taiwan → Switzerland

rare	San fen shu	→	Bleu	48–55°C
medium rare	Wu fen shu	→	Saignant	55–60°C
medium	Qi fen shu	→	À point	60–65°C
well done	Quan shu	→	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

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