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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What is ve gion in Germany?

Q: What is ve gion in Germany?

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

Q: What is ve gion called in Germany?

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 Germany

Ask for: flank

About this cut

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

flank primal · abdominal flank steak

In Germany

flank

What is this cut?·Global guide

How to order steak doneness

Vietnam → Germany

rareTái→Blutig48–55°C

medium rareTái vừa→Rosa55–60°C

mediumVừa→Halb durch60–65°C

well doneChín kỹ→Durch / Gut durch70–100°C

German steaks are traditionally cooked more than French or American preferences. Medium (Rosa) is the most common order.

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 Germany, 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.