plate primal · South Korea
In United States, this cut is Hanger steak, also sold as Hanging tender.
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.
| rare | Re-eo | → | Rare |
| medium rare | Mi-di-eom re-eo | → | Medium rare |
| medium | Mi-di-eom | → | Medium |
| well done | Wel-deon | → | Well done |
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.
“tosisal” in South Korea maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In United States, look for labels such as Hanger steak · Hanging tender. 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.
This information is for educational purposes only and may vary by region or butcher practices.