plate primal · Sweden
In Lithuania, this cut is hanger.
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 | Blodig | → | Su krauju |
| medium rare | Medium rare | → | Vidutiniškai nekeptas |
| medium | Medium | → | Vidutiniškai iškeptas |
| well done | Välstekt | → | Gerai iškeptas |
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.
“njurtapp” in Sweden maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Lithuania, 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.
This information is for educational purposes only and may vary by region or butcher practices.