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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What is kamto in Greece?

Q: What is kamto in Greece?

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

Q: What is kamto called in Greece?

Look for πανσέτα—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 πανσέτα in Greece

Ask for: πανσέτα

About this cut

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

flank primal · abdominal flank steak

In Greece

πανσέτα

What is this cut?·Global guide

How to order steak doneness

Philippines → Greece

rareHilaw-hilaw pa→Ανίσπαστο48–55°C

medium rareMedium rare→Μισοψημένο55–60°C

mediumMedium→Μέτριο60–65°C

well doneLutong-luto→Καλοψημένο70–100°C

Traditional Greek tavernas serve meat well-done (καλοψημένο) unless specified. Rare is 'ble' (blue) in some restaurants — borrowed from French.

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 Greece, look for labels such as πανσέτα. 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.