Can slakterbiff 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

plate primal · Norway

slakterbiff

Q: What is slakterbiff in Austria?

slakterbiff is the Norway retail name for the hanger steak, which sits on the plate primal. In Austria, the same cut is most often labeled hanger.

Q: What is slakterbiff called in Austria?

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

Q: What primal is slakterbiff from?

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

In Austria, this cut is hanger.

Close match · Confidence 0.80

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 Austriahanger

What is this cut →Global guide →

How to order steak doneness

Norway → Austria

rare	Rå	→	Blutig	48–55°C
medium rare	Medium rå	→	Rosa	55–60°C
medium	Medium	→	Halbdurch	60–65°C
well done	Godt stekt	→	Durch	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

“slakterbiff” in Norway maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Austria, 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.