Can Longhaas 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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

What should I ask for at a butcher in Slovenia?

Ask for "Imate veverico?" when looking for Longhaas in Slovenia.

plate primal · Netherlands

Longhaas

Q: What is Longhaas in Slovenia?

Longhaas is the Netherlands retail name for the hanger steak, which sits on the plate primal. In Slovenia, the same cut is most often labeled veverica.

Q: What is Longhaas called in Slovenia?

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

Q: What primal is Longhaas from?

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

In Slovenia, this cut is veverica.

Close match · Confidence 0.85

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 Sloveniaveverica

What is this cut →Global guide →

How to order steak doneness

Netherlands → Slovenia

rare	Rood	→	Krvavo	48–55°C
medium rare	Half doorbakken	→	Srednje surovo	55–60°C
medium	Doorbakken	→	Srednje pečeno	60–65°C
well done	Goed doorbakken	→	Prepečeno	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

“Longhaas” in Netherlands maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Slovenia, look for labels such as veverica. 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.