Can flank steak 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 Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

What is flank steak in Latvia?

Q: What is flank steak in Latvia?

flank steak is the United States retail name for the flank steak, which sits on the flank primal. In Latvia, the same cut is most often labeled flank.

Q: What is flank steak called in Latvia?

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

Q: What primal is flank steak from?

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

Exact match

flank steak

is flank in Latvia

Ask for: flank

About this cut

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

flank primal · abdominal flank steak

In Latvia

flank

What is this cut?·Global guide

How to order steak doneness

United States → Latvia

rareRare→Ar asinīm48–55°C

medium rareMedium rare→Vidēji asiņains55–60°C

mediumMedium→Vidēji izcepts60–65°C

well doneWell done→Pilnībā izcepts70–100°C

Latvian home cooking leans well-done. Riga steakhouses use international English terms for rare/medium; the Latvian 'Ar asinīm' (with blood) is traditional but culturally understood as old-school.

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

Detailed explanation

“flank steak” in United States maps to canonical flank (flank: abdominal flank steak). In Latvia, look for labels such as flank. Long, fibrous abdominal cut; benefits from slicing across the grain.

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.