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 Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

plate primal · Slovenia

veverica

Q: What is veverica in Latvia?

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

Q: What is veverica called in Latvia?

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 Latvia, 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 Latviahanger

What is this cut →Global guide →

How to order steak doneness

Slovenia → Latvia

rare	Krvavo	→	Ar asinīm	48–55°C
medium rare	Srednje surovo	→	Vidēji asiņains	55–60°C
medium	Srednje pečeno	→	Vidēji izcepts	60–65°C
well done	Prepečeno	→	Pilnībā izcepts	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 Latvia, 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.