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 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 bavette in Norway.

What is bavette in Norway?

Q: What is bavette in Norway?

bavette is the Australia 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 bavette called in Norway?

Look for flankstek—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 flankstek in Norway

Ask for: flankstek

About this cut

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

flank primal · abdominal flank steak

In Norway

flankstek

Say this at the butcher

“Har dere flankstek?”

English loanword commonly used

What is this cut?·Global guide

How to order steak doneness

Australia → Norway

rareRare→Rå48–55°C

medium rareMedium rare→Medium rå55–60°C

mediumMedium→Medium60–65°C

well doneWell done→Godt stekt70–100°C

Norwegian steaks are traditionally cooked medium to well-done. Rare is uncommon.

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 Norway, look for labels such as flankstek. 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.