Can skjørt 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 "Onglet, cuisson saignante" when looking for skjørt in France.

What is skjørt in France?

Q: What is skjørt in France?

skjørt is the Norway retail name for the skirt steak, which sits on the plate primal. In France, the same cut is most often labeled Bavette overlap.

Q: What is skjørt called in France?

Look for Bavette overlap—mapped to Skirt (skirt steak).

Q: What primal is skjørt from?

Skirt is on the plate primal (diaphragm (inside/outside skirt varies by spec)).

Close match

skjrt

is very similar to Bavette overlap in France

Ask for: Bavette overlap

About this cut

Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.

plate primal · diaphragm (inside/outside skirt varies by spec)

In France

Bavette overlap

Say this at the butcher

“Onglet, cuisson saignante”

Onglet is a bistro classic — ask for it saignant

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

“skjørt” in Norway maps to canonical skirt (plate: diaphragm (inside/outside skirt varies by spec)). In France, look for labels such as Bavette overlap. Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.

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.