Can ve gion 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is ve gion in Chile?

Q: What is ve gion in Chile?

ve gion is the Vietnam retail name for the flank steak, which sits on the flank primal. In Chile, the same cut is most often labeled Flank.

Q: What is ve gion called in Chile?

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

Q: What primal is ve gion from?

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

Close match

ve gion

is very similar to Flank in Chile

Ask for: Flank

About this cut

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

flank primal · abdominal flank steak

In Chile

Flank

What is this cut?·Global guide

How to order steak doneness

Vietnam → Chile

rareTái→A lo inglés48–55°C

medium rareTái vừa→A punto55–60°C

mediumVừa→Tres cuartos60–65°C

well doneChín kỹ→Bien cocido70–100°C

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

Detailed explanation

“ve gion” in Vietnam maps to canonical flank (flank: abdominal flank steak). In Chile, look for labels such as Flank. 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.