Can boşluk 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

flank primal · Turkey

boşluk

Q: What is boşluk in Bulgaria?

boşluk is the Turkey retail name for the flank steak, which sits on the flank primal. In Bulgaria, the same cut is most often labeled koremna chast.

Q: What is boşluk called in Bulgaria?

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

Q: What primal is boşluk from?

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

In Bulgaria, this cut is koremna chast.

Close match · Confidence 0.75

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 Bulgariakoremna chast

What is this cut →Global guide →

How to order steak doneness

Turkey → Bulgaria

rare	Az pişmiş	→	Алангле	48–55°C
medium rare	Az orta	→	Средно алангле	55–60°C
medium	Orta pişmiş	→	Средно изпечено	60–65°C
well done	Çok pişmiş	→	Добре изпечено	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

“boşluk” in Turkey maps to canonical flank (flank: abdominal flank steak). In Bulgaria, look for labels such as koremna chast. Long, fibrous abdominal cut; benefits from slicing across the grain.