Can sancan 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 Australia?

In Australia, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is sancan in Australia?

Q: What is sancan in Australia?

sancan is the Indonesia retail name for the flank steak, which sits on the flank primal. In Australia, the same cut is most often labeled bavette.

Q: What is sancan called in Australia?

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

Q: What primal is sancan from?

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

Close match

sancan

is very similar to bavette in Australia

Ask for: bavette

About this cut

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

flank primal · abdominal flank steak

In Australia

bavette

What is this cut?·Global guide

How to order steak doneness

Indonesia → Australia

rareKurang matang→Rare48–55°C

medium rareKurang matang sedikit→Medium rare55–60°C

mediumSetengah matang→Medium60–65°C

well doneMatang→Well done70–100°C

Australian dining culture trends toward Medium-Rare for premium steakhouse cuts (Eye Fillet, Scotch Fillet, Sirloin/Porterhouse). The Aussie 'barbie' (BBQ) tradition for Snags (sausages) and Rump steaks runs slightly more cooked than American BBQ — usually Medium to Medium-Well. MSA grading focuses on eating quality across all doneness levels, so even Well Done MSA-graded cuts retain reasonable tenderness.

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

Detailed explanation

“sancan” in Indonesia maps to canonical flank (flank: abdominal flank steak). In Australia, look for labels such as bavette. 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.