Can yanrou 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 should I ask for at a butcher in New Zealand?

Ask for "Scotch Fillet, for the barbie" when looking for yanrou in New Zealand.

rib primal · China

yanrou

Q: What is yanrou in New Zealand?

yanrou is the China retail name for the ribeye, which sits on the rib primal. In New Zealand, the same cut is most often labeled scotch fillet nz.

Q: What is yanrou called in New Zealand?

Look for scotch fillet nz—mapped to Ribeye (ribeye).

Q: What primal is yanrou from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

In New Zealand, this cut is scotch fillet nz.

Exact match · Confidence 0.90

Fig. 1 · upper rib / rib eye muscle · rib primal

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Primalrib

Locationupper rib / rib eye muscle

In New Zealandscotch fillet nz

What is this cut →Global guide →

How to order steak doneness

China → New Zealand

rare	San fen shu	→	Rare	48–55°C
medium rare	Wu fen shu	→	Medium rare	55–60°C
medium	Qi fen shu	→	Medium	60–65°C
well done	Quan shu	→	Well done	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

“yanrou” in China maps to canonical ribeye (rib: upper rib / rib eye muscle). In New Zealand, look for labels such as scotch fillet nz. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.