Can kamto 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What is kamto in Bulgaria?

Q: What is kamto in Bulgaria?

kamto is the Philippines retail name for the flank steak, which sits on the flank primal. In Bulgaria, the same cut is most often labeled koremna chast.

Q: What is kamto called in Bulgaria?

Look for koremna chast—mapped to Flank (flank steak).

Q: What primal is kamto from?

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

Close match

kamto philippine flanks braising identity

is very similar to koremna chast in Bulgaria

Ask for: koremna chast

About this cut

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

flank primal · abdominal flank steak

In Bulgaria

koremna chast

What is this cut?·Global guide

How to order steak doneness

Philippines → Bulgaria

rareHilaw-hilaw pa→Алангле48–55°C

medium rareMedium rare→Средно алангле55–60°C

mediumMedium→Средно изпечено60–65°C

well doneLutong-luto→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

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

Detailed explanation

“Kamto (Philippine Flank's Braising Identity)” in Philippines maps to canonical flank (flank: abdominal flank steak). In Bulgaria, look for labels such as koremna chast. 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.