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What is vun?

Quick Answer

vun is a regional beef-cut name for the beef skin (hide), on the offal primal (Outer hide — whole-body surface).

People also ask about this cut

What is vun in simple terms?
vun is a regional name for beef skin (hide) (Skin), offal primal beef.

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What is vun called in the United States?
US retail labels for beef skin (hide) appear in the names-by-country section; common forms include the mapped English terms listed there.

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Where is vun on the cow?
vun refers to beef skin (hide) located at Outer hide — whole-body surface on the offal primal.

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Is vun steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still beef skin (hide) anatomically.

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How do I translate vun for travel?
Use translation URLs from the list on this page, or open the Skin hub.

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What is another name for vun?
See aliases and country rows above; the canonical term is beef skin (hide).

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“vun” is a regional beef-cut name that maps to the canonical cut Skin (offal primal).

Use the names-by-country section below when shopping or ordering abroad.

Global cut guide

Where it comes from

Beef hide/skin, sold cleaned and processed. Boiled to a gelatinous softness (ponmo/kpomo in Nigeria) or dried then rehydrated (cham in Arunachal, un in Manipur). Very high collagen; adds sticky body to stews. Culturally significant as a protein extender and a prized cut in West and Northeast African and Indian traditions. It is part of the offal primal (Outer hide — whole-body surface).

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the offal primal (Outer hide — whole-body surface), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 234 routes — more in the sitemap.

Popular comparisons

Regional translations

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.