Can koremna chast 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What should I ask for at a butcher in Uruguay?

Ask for "Vacío, a punto o bien cocido" when looking for koremna chast in Uruguay.

What is koremna chast in Uruguay?

Q: What is koremna chast in Uruguay?

koremna chast is the Bulgaria retail name for the flank steak, which sits on the flank primal. In Uruguay, the same cut is most often labeled Vacío.

Q: What is koremna chast called in Uruguay?

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

Q: What primal is koremna chast from?

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

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

koremna chast

The closest Uruguay equivalent is Vacío

Ask for: Vacío

About this cut

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

flank primal · abdominal flank steak

In Uruguay

Vacío

Say this at the butcher

“Vacío, a punto o bien cocido”

What is this cut?·Global guide

How to order steak doneness

Bulgaria → Uruguay

rareАлангле→Jugoso48–55°C

medium rareСредно алангле→A punto55–60°C

mediumСредно изпечено→Cocido60–65°C

well doneДобре изпечено→Bien cocido70–100°C

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

Detailed explanation

“koremna chast” in Bulgaria maps to canonical flank (flank: abdominal flank steak). In Uruguay, look for labels such as Vacío. 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.