Can ve gion 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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

What should I ask for at a butcher in Norway?

Ask for "Har dere flankstek?" when looking for ve gion in Norway.

flank primal · Vietnam

ve gion

Q: What is ve gion in Norway?

ve gion is the Vietnam retail name for the flank steak, which sits on the flank primal. In Norway, the same cut is most often labeled flankstek.

Q: What is ve gion called in Norway?

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

Q: What primal is ve gion from?

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

In Norway, this cut is flankstek.

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 Norwayflankstek

What is this cut →Global guide →

How to order steak doneness

Vietnam → Norway

rare	Tái	→	Rå	48–55°C
medium rare	Tái vừa	→	Medium rå	55–60°C
medium	Vừa	→	Medium	60–65°C
well done	Chín kỹ	→	Godt stekt	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

“ve gion” in Vietnam maps to canonical flank (flank: abdominal flank steak). In Norway, look for labels such as flankstek. Long, fibrous abdominal cut; benefits from slicing across the grain.