Can niu nan pai 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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

flank primal · China

niu nan pai

Q: What is niu nan pai in Thailand?

niu nan pai is the China retail name for the flank steak, which sits on the flank primal. In Thailand, the same cut is most often labeled nuea bai-bua.

Q: What is niu nan pai called in Thailand?

Look for nuea bai-bua—mapped to Flank (flank steak).

Q: What primal is niu nan pai from?

Flank is on the flank primal (abdominal flank steak).

In Thailand, this cut is nuea bai-bua.

Close match · Confidence 0.80

Fig. 1 · abdominal flank steak · flank primal

About this cut

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

Primalflank

Locationabdominal flank steak

In Thailandnuea bai-bua

What is this cut →Global guide →

How to order steak doneness

China → Thailand

rare	San fen shu	→	Rae	48–55°C
medium rare	Wu fen shu	→	Midiam rae	55–60°C
medium	Qi fen shu	→	Midiam	60–65°C
well done	Quan shu	→	Sook	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

“niu nan pai” in China maps to canonical flank (flank: abdominal flank steak). In Thailand, look for labels such as nuea bai-bua. Long, fibrous abdominal cut; benefits from slicing across the grain.