Can veverka 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

plate primal · Czech Republic

veverka

Q: What is veverka in China?

veverka is the Czech Republic retail name for the hanger steak, which sits on the plate primal. In China, the same cut is most often labeled hanger.

Q: What is veverka called in China?

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

Q: What primal is veverka from?

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

In China, this cut is hanger.

Exact match · Confidence 0.90

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 Chinahanger

What is this cut →Global guide →

How to order steak doneness

Czech Republic → China

rare	Krvavý	→	San fen shu	48–55°C
medium rare	Středně krvavý	→	Wu fen shu	55–60°C
medium	Středně propečený	→	Qi fen shu	60–65°C
well done	Propečený	→	Quan shu	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

“Veverka” in Czech Republic maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In China, 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.