Can pashina 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 Vietnam?

In Vietnam, medium rare is called "Tái vừa". Rare is "Tái" and well done is "Chín kỹ".

What is pashina in Vietnam?

Q: What is pashina in Vietnam?

pashina is the Russia retail name for the flank steak, which sits on the flank primal. In Vietnam, the same cut is most often labeled ve gion.

Q: What is pashina called in Vietnam?

Look for ve gion—mapped to Flank (flank steak).

Q: What primal is pashina from?

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

Close match

pashina

is very similar to ve gion in Vietnam

Ask for: ve gion

About this cut

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

flank primal · abdominal flank steak

In Vietnam

ve gion

What is this cut?·Global guide

How to order steak doneness

Russia → Vietnam

rareС кровью→Tái48–55°C

medium rareMedium rare→Tái vừa55–60°C

mediumMedium→Vừa60–65°C

well doneХорошо прожаренный→Chín kỹ70–100°C

Vietnam has a unique Phở-specific doneness scale layered over the steakhouse scale. 'Tái' means both 'rare' (steakhouse) AND 'raw-cooked-by-broth' (Phở). 'Chín' means 'fully cooked' in Phở context. The overlap creates some natural ambiguity that's culturally navigated by context. Home cooking defaults to Chín kỹ (well done).

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

Detailed explanation

“pashina” in Russia maps to canonical flank (flank: abdominal flank steak). In Vietnam, look for labels such as ve gion. 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.