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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

What is sancan in Japan?

Q: What is sancan in Japan?

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

Q: What is sancan called in Japan?

Look for flank—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 flank in Japan

Ask for: flank

About this cut

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

flank primal · abdominal flank steak

In Japan

flank

What is this cut?·Global guide

How to order steak doneness

Indonesia → Japan

rareKurang matang→Rea48–55°C

medium rareKurang matang sedikit→Midiamu rea55–60°C

mediumSetengah matang→Midiamu60–65°C

well doneMatang→Uerudan70–100°C

Japanese steakhouse doneness uses phonetic English borrows. Traditional Japanese cuisine rarely requires 'doneness' conversations because paper-thin cuts (shabu-shabu, sukiyaki) cook in seconds. For raw preparations (Yukke/tartare), the term 生 (Nama) is used. A5 Wagyu is traditionally served rare-to-medium-rare due to the extreme marbling.

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 Japan, look for labels such as flank. 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.