Can veverica 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

plate primal · Slovenia

veverica

Q: What is veverica in Bosnia & Herzegovina?

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

Q: What is veverica called in Bosnia & Herzegovina?

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

Q: What primal is veverica from?

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

In Bosnia & Herzegovina, this cut is hanger.

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 Bosnia & Herzegovinahanger

What is this cut →Global guide →

How to order steak doneness

Slovenia → Bosnia & Herzegovina

rare	Krvavo	→	Krvavo	48–55°C
medium rare	Srednje surovo	→	Slabije pečeno	55–60°C
medium	Srednje pečeno	→	Srednje pečeno	60–65°C
well done	Prepečeno	→	Reš pečeno	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

“Veverica” in Slovenia maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Bosnia & Herzegovina, 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.