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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

flank primal · Turkey

boşluk

Q: What is boşluk in Greece?

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

Q: What is boşluk called in Greece?

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

Q: What primal is boşluk from?

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

In Greece, this cut is panseta.

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 Greecepanseta

What is this cut →Global guide →

How to order steak doneness

Turkey → Greece

rare	Az pişmiş	→	Ανίσπαστο	48–55°C
medium rare	Az orta	→	Μισοψημένο	55–60°C
medium	Orta pişmiş	→	Μέτριο	60–65°C
well done	Çok pişmiş	→	Καλοψημένο	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 Greece, look for labels such as panseta. Long, fibrous abdominal cut; benefits from slicing across the grain.