Can niujian 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

shank primal · Taiwan

niujian

Q: What is niujian in China?

niujian is the Taiwan retail name for the hind shank, which sits on the shank primal. In China, the same cut is most often labeled niujian china.

Q: What is niujian called in China?

Look for niujian china—mapped to Hind Shank (hind shank).

Q: What primal is niujian from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

In China, this cut is niujian china.

Exact match · Confidence 0.90

Fig. 1 · Rear leg, below the knee joint · shank primal

About this cut

Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

Primalshank

LocationRear leg, below the knee joint

In Chinaniujian china

What is this cut →Global guide →

How to order steak doneness

Taiwan → China

rare	San fen shu	→	San fen shu	48–55°C
medium rare	Wu fen shu	→	Wu fen shu	55–60°C
medium	Qi fen shu	→	Qi fen shu	60–65°C
well done	Quan shu	→	Quan shu	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

“niujian” in Taiwan maps to canonical hind shank (shank: Rear leg, below the knee joint). In China, look for labels such as niujian china. Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.