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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

flank primal · Vietnam

ve gion

Q: What is ve gion in South Korea?

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

Q: What is ve gion called in South Korea?

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

Q: What primal is ve gion from?

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

In South Korea, this cut is flank.

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 South Koreaflank

What is this cut →Global guide →

How to order steak doneness

Vietnam → South Korea

rare	Tái	→	Re-eo	48–55°C
medium rare	Tái vừa	→	Mi-di-eom re-eo	55–60°C
medium	Vừa	→	Mi-di-eom	60–65°C
well done	Chín kỹ	→	Wel-deon	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 South Korea, look for labels such as flank. Long, fibrous abdominal cut; benefits from slicing across the grain.