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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Onglet, saignant s'il vous plaît" when looking for veverka in France.

plate primal · Czech Republic

veverka

Q: What is veverka in France?

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

Q: What is veverka called in France?

Look for Onglet—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 France, this cut is Onglet.

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 FranceOnglet

What is this cut →Global guide →

How to order steak doneness

Czech Republic → France

rare	Krvavý	→	Saignant	48–55°C
medium rare	Středně krvavý	→	À point	55–60°C
medium	Středně propečený	→	Entre à point et bien cuit	60–65°C
well done	Propečený	→	Bien cuit	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 France, look for labels such as Onglet. 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.