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 Switzerland?

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

flank primal · Turkey

boşluk

Q: What is boşluk in Switzerland?

boşluk is the Turkey 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 boşluk called in Switzerland?

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

Q: What primal is boşluk from?

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

In Switzerland, this cut is flanksteak.

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 Switzerlandflanksteak

What is this cut →Global guide →

How to order steak doneness

Turkey → Switzerland

rare	Az pişmiş	→	Bleu	48–55°C
medium rare	Az orta	→	Saignant	55–60°C
medium	Orta pişmiş	→	À point	60–65°C
well done	Çok pişmiş	→	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

“boşluk” in Turkey 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.