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 France?

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

What should I ask for at a butcher in France?

Ask for "Bavette, cuisson saignante" when looking for flankstek in France.

What is flankstek in France?

Q: What is flankstek in France?

flankstek is the Norway retail name for the flank steak, which sits on the flank primal. In France, the same cut is most often labeled Bavette.

Q: What is flankstek called in France?

Look for 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 Bavette in France

Ask for: Bavette

About this cut

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

flank primal · abdominal flank steak

In France

Bavette

Say this at the butcher

“Bavette, cuisson saignante”

What is this cut?·Global guide

How to order steak doneness

Norway → France

rareRå→Saignant48–55°C

medium rareMedium rå→À point55–60°C

mediumMedium→Entre à point et bien cuit60–65°C

well doneGodt stekt→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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 France, 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.