Can thick skirt 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

plate primal · Australia

thick skirt

Q: What is thick skirt in Russia?

thick skirt is the Australia retail name for the hanger steak, which sits on the plate primal. In Russia, the same cut is most often labeled hanger.

Q: What is thick skirt called in Russia?

Look for hanger—mapped to Hanger (hanger steak).

Q: What primal is thick skirt from?

Hanger is on the plate primal (Hangs from the diaphragm, between the last rib and the loin).

In Russia, this cut is hanger.

Close match · Confidence 0.85

Fig. 1 · Hangs from the diaphragm, between the last rib and the loin · plate primal

About this cut

Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself.

Primalplate

LocationHangs from the diaphragm, between the last rib and the loin

In Russiahanger

What is this cut →Global guide →

How to order steak doneness

Australia → Russia

rare	Rare	→	С кровью	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Well done	→	Хорошо прожаренный	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“thick skirt” in Australia maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Russia, look for labels such as hanger. Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself.