Can panseta 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 panseta in Russia?

Q: What is panseta in Russia?

panseta is the Greece retail name for the flank steak, which sits on the flank primal. In Russia, the same cut is most often labeled pashina.

Q: What is panseta called in Russia?

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

Q: What primal is panseta 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

panseta

The closest Russia equivalent is pashina

Ask for: pashina

About this cut

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

flank primal · abdominal flank steak

In Russia

pashina

What is this cut?·Global guide

How to order steak doneness

Greece → Russia

rareΑνίσπαστο→С кровью48–55°C

medium rareΜισοψημένο→Medium rare55–60°C

mediumΜέτριο→Medium60–65°C

well doneΚαλοψημένο→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

“panseta” in Greece maps to canonical flank (flank: abdominal flank steak). In Russia, look for labels such as pashina. 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.