Can flankstek 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is flankstek in Belgium?

Q: What is flankstek in Belgium?

flankstek is the Norway retail name for the flank steak, which sits on the flank primal. In Belgium, the same cut is most often labeled flanchet or bavette.

Q: What is flankstek called in Belgium?

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

Q: What primal is flankstek from?

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

Close match

flankstek

is very similar to flanchet in Belgium

Ask for: flanchet or bavette

About this cut

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

flank primal · abdominal flank steak

In Belgium

flanchet · bavette

What is this cut?·Global guide

How to order steak doneness

Norway → Belgium

rareRå→Saignant48–55°C

medium rareMedium rå→À point55–60°C

mediumMedium→À point cuit60–65°C

well doneGodt stekt→Bien cuit70–100°C

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

Detailed explanation

“flankstek” in Norway maps to canonical flank (flank: abdominal flank steak). In Belgium, look for labels such as flanchet · bavette. Long, fibrous abdominal cut; benefits from slicing across the grain.

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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.