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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What is flanchet in Ukraine?

Q: What is flanchet in Ukraine?

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

Q: What is flanchet called in Ukraine?

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 Ukraine

Ask for: пашина

About this cut

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

flank primal · abdominal flank steak

In Ukraine

пашина

What is this cut?·Global guide

How to order steak doneness

Belgium → Ukraine

rareSaignant→З кров'ю48–55°C

medium rareÀ point→Medium rare55–60°C

mediumÀ point cuit→Medium60–65°C

well doneBien cuit→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home cooking defaults to well-done.

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 Ukraine, 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.