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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What is boşluk in Switzerland?

Q: What is boşluk in Switzerland?

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

Q: What is boşluk called in Switzerland?

Look for flanksteak—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 flanksteak in Switzerland

Ask for: flanksteak

About this cut

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

flank primal · abdominal flank steak

In Switzerland

flanksteak

What is this cut?·Global guide

How to order steak doneness

Turkey → Switzerland

rareAz pişmiş→Bleu48–55°C

medium rareAz orta→Saignant55–60°C

mediumOrta pişmiş→À point60–65°C

well doneÇok pişmiş→Bien cuit70–100°C

Swiss steakhouses use French doneness terms even in German-speaking regions. 'Saignant' (medium rare) is standard across all cantons.

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 Switzerland, look for labels such as flanksteak. 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.