Can flanksteak 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 flanksteak in Bulgaria?

Q: What is flanksteak in Bulgaria?

flanksteak is the Switzerland retail name for the flank steak, which sits on the flank primal. In Bulgaria, the same cut is most often labeled коремна част.

Q: What is flanksteak called in Bulgaria?

Look for коремна част—mapped to Flank (flank steak).

Q: What primal is flanksteak from?

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

Close match

flanksteak

is very similar to коремна част in Bulgaria

Ask for: коремна част

About this cut

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

flank primal · abdominal flank steak

In Bulgaria

коремна част

What is this cut?·Global guide

How to order steak doneness

Switzerland → Bulgaria

rareBleu→Алангле48–55°C

medium rareSaignant→Средно алангле55–60°C

mediumÀ point→Средно изпечено60–65°C

well doneBien cuit→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

“flanksteak” in Switzerland maps to canonical flank (flank: abdominal flank steak). In Bulgaria, look for labels such as коремна част. 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.