Can flank steak 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 · United States

flank steak

Q: What is flank steak in Switzerland?

flank steak is the United States 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 flank steak called in Switzerland?

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

Q: What primal is flank steak from?

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

In Switzerland, this cut is flanksteak.

Exact match · Confidence 0.95

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

United States → Switzerland

rare	Rare	→	Bleu	48–55°C
medium rare	Medium rare	→	Saignant	55–60°C
medium	Medium	→	À point	60–65°C
well done	Well done	→	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

“flank steak” in United States 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.