Can nuea bai-bua 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 · Thailand

nuea bai-bua

Q: What is nuea bai-bua in Switzerland?

nuea bai-bua is the Thailand 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 nuea bai-bua called in Switzerland?

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

Q: What primal is nuea bai-bua from?

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

In Switzerland, this cut is flanksteak.

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 Switzerlandflanksteak

What is this cut →Global guide →

How to order steak doneness

Thailand → Switzerland

rare	Rae	→	Bleu	48–55°C
medium rare	Midiam rae	→	Saignant	55–60°C
medium	Midiam	→	À point	60–65°C
well done	Sook	→	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

“nuea bai-bua” in Thailand 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.