Can tosisal 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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

plate primal · South Korea

tosisal

Q: What is tosisal in Thailand?

tosisal is the South Korea retail name for the hanger steak, which sits on the plate primal. In Thailand, the same cut is most often labeled hanger.

Q: What is tosisal called in Thailand?

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

Q: What primal is tosisal from?

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

In Thailand, 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 Thailandhanger

What is this cut →Global guide →

How to order steak doneness

South Korea → Thailand

rare	Re-eo	→	Rae	48–55°C
medium rare	Mi-di-eom re-eo	→	Midiam rae	55–60°C
medium	Mi-di-eom	→	Midiam	60–65°C
well done	Wel-deon	→	Sook	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

“tosisal” in South Korea maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Thailand, 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.