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 New Zealand?

In New Zealand, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is ve gion in New Zealand?

Q: What is ve gion in New Zealand?

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

Q: What is ve gion called in New Zealand?

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 New Zealand

Ask for: flank

About this cut

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

flank primal · abdominal flank steak

In New Zealand

flank

What is this cut?·Global guide

How to order steak doneness

Vietnam → New Zealand

rareTái→Rare48–55°C

medium rareTái vừa→Medium rare55–60°C

mediumVừa→Medium60–65°C

well doneChín kỹ→Well done70–100°C

NZ dining defaults to Medium for grass-fed cuts like Sirloin and Rump because grass-fed beef toughens at higher temperatures more rapidly than grain-fed. Lower cooking temperatures (Medium-Rare to Medium) preserve juiciness in NZ beef. Eye Fillet is typically served Medium-Rare. Important note for US visitors: NZ grass-fed beef should be cooked at LOWER temperatures than equivalent USDA cuts to compensate for the leaner profile.

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 New Zealand, 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.