plate primal · Netherlands
In Panama, this cut is hanger.
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 | Rood | → | Término Rojo |
| medium rare | Half doorbakken | → | Término Medio |
| medium | Doorbakken | → | Tres Cuartos |
| well done | Goed doorbakken | → | Bien Cocido |
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.
“Longhaas” in Netherlands maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Panama, 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.
This information is for educational purposes only and may vary by region or butcher practices.