Can flanchet 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What is flanchet in Russia?

Q: What is flanchet in Russia?

flanchet is the Belgium retail name for the flank steak, which sits on the flank primal. In Russia, the same cut is most often labeled пашина.

Q: What is flanchet called in Russia?

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

Q: What primal is flanchet from?

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

Close match

flanchet

is very similar to пашина in Russia

Ask for: пашина

About this cut

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

flank primal · abdominal flank steak

In Russia

пашина

What is this cut?·Global guide

How to order steak doneness

Belgium → Russia

rareSaignant→С кровью48–55°C

medium rareÀ point→Medium rare55–60°C

mediumÀ point cuit→Medium60–65°C

well doneBien cuit→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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

Detailed explanation

“flanchet” in Belgium maps to canonical flank (flank: abdominal flank steak). In Russia, look for labels such as пашина. 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.