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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What is boşluk in Spain?

Q: What is boşluk in Spain?

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

Q: What is boşluk called in Spain?

Look for Vacío—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 Vacío in Spain

Ask for: Vacío

About this cut

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

flank primal · abdominal flank steak

In Spain

Vacío

What is this cut?·Global guide

How to order steak doneness

Turkey → Spain

rareAz pişmiş→Poco hecho48–55°C

medium rareAz orta→Al punto55–60°C

mediumOrta pişmiş→En su punto60–65°C

well doneÇok pişmiş→Muy hecho70–100°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 Spain, look for labels such as Vacío. 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.