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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

plate primal · Chile

pollo barriga

Q: What is pollo barriga in Japan?

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

Q: What is pollo barriga called in Japan?

Look for sagari—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 Japan, this cut is sagari.

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 Japansagari

What is this cut →Global guide →

How to order steak doneness

Chile → Japan

rare	A lo inglés	→	Rea	48–55°C
medium rare	A punto	→	Midiamu rea	55–60°C
medium	Tres cuartos	→	Midiamu	60–65°C
well done	Bien cocido	→	Uerudan	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 Japan, look for labels such as sagari. 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.