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 Greece?

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

What is boşluk in Greece?

Q: What is boşluk in Greece?

boşluk is the Turkey 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 boşluk called in Greece?

Look for πανσέτα—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 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

Turkey → Greece

rareAz pişmiş→Ανίσπαστο48–55°C

medium rareAz orta→Μισοψημένο55–60°C

mediumOrta pişmiş→Μέτριο60–65°C

well doneÇok pişmiş→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

“boşluk” in Turkey 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.