Can boşluk 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 Colombia?

In Colombia, medium rare is called "Término medio". Rare is "Cruda" and well done is "Bien asada".

What is boşluk in Colombia?

Q: What is boşluk in Colombia?

boşluk is the Turkey retail name for the flank steak, which sits on the flank primal. In Colombia, the same cut is most often labeled Sobrebarriga.

Q: What is boşluk called in Colombia?

Look for Sobrebarriga—mapped to Flank (flank steak).

Q: What primal is boşluk from?

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

Close match

bosluk

is very similar to Sobrebarriga in Colombia

Ask for: Sobrebarriga

About this cut

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

flank primal · abdominal flank steak

In Colombia

Sobrebarriga

What is this cut?·Global guide

How to order steak doneness

Turkey → Colombia

rareAz pişmiş→Cruda48–55°C

medium rareAz orta→Término medio55–60°C

mediumOrta pişmiş→Tres cuartos60–65°C

well doneÇok pişmiş→Bien asada70–100°C

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

Detailed explanation

“boşluk” in Turkey maps to canonical flank (flank: abdominal flank steak). In Colombia, look for labels such as Sobrebarriga. 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.