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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What is ve gion in Lithuania?

Q: What is ve gion in Lithuania?

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

Q: What is ve gion called in Lithuania?

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 Lithuania

Ask for: flank

About this cut

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

flank primal · abdominal flank steak

In Lithuania

flank

What is this cut?·Global guide

How to order steak doneness

Vietnam → Lithuania

rareTái→Su krauju48–55°C

medium rareTái vừa→Vidutiniškai nekeptas55–60°C

mediumVừa→Vidutiniškai iškeptas60–65°C

well doneChín kỹ→Gerai iškeptas70–100°C

Traditional Lithuanian cooking defaults to Gerai iškeptas (well done). Vilnius steakhouses have adopted international rare/medium terminology; the 'Su krauju' (with blood) formulation is traditional but now sounds old-fashioned in modern restaurants.

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 Lithuania, 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.