Can niunan 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

brisket primal · Taiwan

niunan

Q: What is niunan in Germany?

niunan is the Taiwan retail name for the brisket, which sits on the brisket primal. In Germany, the same cut is most often labeled Rinderbrust.

Q: What is niunan called in Germany?

Look for Rinderbrust—mapped to Brisket (brisket).

Q: What primal is niunan from?

Brisket is on the brisket primal (Breast / lower chest, between the forelegs).

In Germany, this cut is Rinderbrust.

Close match · Confidence 0.75

Fig. 1 · Breast / lower chest, between the forelegs · brisket primal

About this cut

From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.

Primalbrisket

LocationBreast / lower chest, between the forelegs

In GermanyRinderbrust

What is this cut →Global guide →

How to order steak doneness

Taiwan → Germany

rare	San fen shu	→	Blutig	48–55°C
medium rare	Wu fen shu	→	Rosa	55–60°C
medium	Qi fen shu	→	Halb durch	60–65°C
well done	Quan shu	→	Durch / Gut durch	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

“niunan” in Taiwan maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Germany, look for labels such as Rinderbrust. From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.