Can san nok 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 Taiwan?

In Taiwan, 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 Taiwan?

Ask for "Wǒ yào niǔ yuē kè, bú yào shā lǎng" when looking for san nok in Taiwan.

loin primal · Thailand

san nok

Q: What is san nok in Taiwan?

san nok is the Thailand retail name for the striploin (strip steak), which sits on the loin primal. In Taiwan, the same cut is most often labeled niuyueke.

Q: What is san nok called in Taiwan?

Look for niuyueke—mapped to Striploin (striploin (strip steak)).

Q: What primal is san nok from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Taiwan, this cut is niuyueke.

Exact match · Confidence 0.90

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Taiwanniuyueke

What is this cut →Global guide →

How to order steak doneness

Thailand → Taiwan

rare	Rae	→	San fen shu	48–55°C
medium rare	Midiam rae	→	Wu fen shu	55–60°C
medium	Midiam	→	Qi fen shu	60–65°C
well done	Sook	→	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

“san nok” in Thailand maps to canonical striploin (loin: longissimus dorsi (short loin)). In Taiwan, look for labels such as niuyueke. Leaner than ribeye; the classic strip steak muscle running along the short loin.