Can tumbo 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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

What should I ask for at a butcher in Sweden?

Ask for "Har ni flankstek?" when looking for tumbo in Sweden.

What is tumbo in Sweden?

Q: What is tumbo in Sweden?

tumbo is the Kenya retail name for the flank steak, which sits on the flank primal. In Sweden, the same cut is most often labeled flankstek.

Q: What is tumbo called in Sweden?

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

Q: What primal is tumbo 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

tumbo

The closest Sweden equivalent is flankstek

Ask for: flankstek

About this cut

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

flank primal · abdominal flank steak

In Sweden

flankstek

Say this at the butcher

“Har ni flankstek?”

English term commonly used

What is this cut?·Global guide

How to order steak doneness

Kenya → Sweden

rareRare→Blodig48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneImeiva→Välstekt70–100°C

Medium is the cultural default. Rare (blodig, literally 'bloody') is accepted but less common than in France.

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

Detailed explanation

“tumbo” in Kenya maps to canonical flank (flank: abdominal flank steak). In Sweden, look for labels such as flankstek. 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.