Can bavette 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 Indonesia?

In Indonesia, medium rare is called "Kurang matang sedikit". Rare is "Kurang matang" and well done is "Matang".

What is bavette in Indonesia?

Q: What is bavette in Indonesia?

bavette is the Australia retail name for the flank steak, which sits on the flank primal. In Indonesia, the same cut is most often labeled sancan.

Q: What is bavette called in Indonesia?

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

Q: What primal is bavette from?

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

Close match

bavette

is very similar to sancan in Indonesia

Ask for: sancan

About this cut

Long, fibrous abdominal cut; benefits from slicing across the grain.

flank primal · abdominal flank steak

In Indonesia

sancan

What is this cut?·Global guide

How to order steak doneness

Australia → Indonesia

rareRare→Kurang matang48–55°C

medium rareMedium rare→Kurang matang sedikit55–60°C

mediumMedium→Setengah matang60–65°C

well doneWell done→Matang70–100°C

Traditional Indonesian beef dishes are cooked Matang (well done) — Rendang's 4-hour cook, Soto's long simmer, Sate's char-grill all produce well-done beef. Jakarta and Bali steakhouses use English terms, but local home cooking has almost no 'rare' concept. The Islamic cultural preference for fully-cooked meat reinforces this tradition.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“bavette” in Australia maps to canonical flank (flank: abdominal flank steak). In Indonesia, look for labels such as sancan. Long, fibrous abdominal cut; benefits from slicing across the grain.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.