chuck primal · Vietnam
In Panama, this cut is flat iron.
About this cut
The second most tender muscle on the entire animal, after the tenderloin. A flat, rectangular steak extracted from the top blade by splitting it along the central connective tissue. Uniform thickness makes it ideal for grilling. Also known as butler's steak in the UK.
| rare | Tái | → | Término Rojo |
| medium rare | Tái vừa | → | Término Medio |
| medium | Vừa | → | Tres Cuartos |
| well done | Chín kỹ | → | Bien Cocido |
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.
“loi vai” in Vietnam maps to canonical flat iron (chuck: Infraspinatus muscle, top blade of the shoulder clod). In Panama, look for labels such as flat iron. The second most tender muscle on the entire animal, after the tenderloin. A flat, rectangular steak extracted from the top blade by splitting it along the central connective tissue. Uniform thickness makes it ideal for grilling. Also known as butler's steak in the UK.
This information is for educational purposes only and may vary by region or butcher practices.