Can pollo barriga 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".

plate primal · Chile

pollo barriga

Q: What is pollo barriga in Germany?

pollo barriga is the Chile retail name for the hanger steak, which sits on the plate primal. In Germany, the same cut is most often labeled Nierenzapfen.

Q: What is pollo barriga called in Germany?

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

Q: What primal is pollo barriga from?

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

In Germany, this cut is Nierenzapfen.

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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 GermanyNierenzapfen

What is this cut →Global guide →

How to order steak doneness

Chile → Germany

rare	A lo inglés	→	Blutig	48–55°C
medium rare	A punto	→	Rosa	55–60°C
medium	Tres cuartos	→	Halb durch	60–65°C
well done	Bien cocido	→	Durch / Gut durch	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

“pollo barriga” in Chile maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Germany, look for labels such as Nierenzapfen. 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.