plate primal · Denmark
In South Korea, this cut is tosisal.
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.
| rare | Rød | → | Re-eo |
| medium rare | Medium | → | Mi-di-eom re-eo |
| medium | Medium tilberedt | → | Mi-di-eom |
| well done | Gennemstegt | → | Wel-deon |
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.
“Nyretap” in Denmark maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In South Korea, look for labels such as tosisal. 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.
This information is for educational purposes only and may vary by region or butcher practices.