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 Switzerland?

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

flank primal · Vietnam

ve gion

Q: What is ve gion in Switzerland?

ve gion is the Vietnam 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 ve gion called in Switzerland?

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

Q: What primal is ve gion 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

Vietnam → Switzerland

rare	Tái	→	Bleu	48–55°C
medium rare	Tái vừa	→	Saignant	55–60°C
medium	Vừa	→	À point	60–65°C
well done	Chín kỹ	→	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

“ve gion” in Vietnam 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.