Can shalang 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".

What should I ask for at a butcher in China?

Ask for "Yǎn ròu qī fēn shú, xiè xie" when looking for shalang in China.

rib primal · Taiwan

shalang

Q: What is shalang in China?

shalang is the Taiwan retail name for the ribeye, which sits on the rib primal. In China, the same cut is most often labeled yanrou.

Q: What is shalang called in China?

Look for yanrou—mapped to Ribeye (ribeye).

Q: What primal is shalang from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

In China, this cut is yanrou.

Close match · Confidence 0.75

Fig. 1 · upper rib / rib eye muscle · rib primal

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Primalrib

Locationupper rib / rib eye muscle

In Chinayanrou

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

“shalang” in Taiwan maps to canonical ribeye (rib: upper rib / rib eye muscle). In China, look for labels such as yanrou. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.