Can niu nan pai 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is niu nan pai in Chile?

Q: What is niu nan pai in Chile?

niu nan pai is the China retail name for the flank steak, which sits on the flank primal. In Chile, the same cut is most often labeled Flank.

Q: What is niu nan pai called in Chile?

Look for Flank—mapped to Flank (flank steak).

Q: What primal is niu nan pai from?

Flank is on the flank primal (abdominal flank steak).

Close match

niu nan pai

is very similar to Flank in Chile

Ask for: Flank

About this cut

Long, fibrous abdominal cut; benefits from slicing across the grain.

flank primal · abdominal flank steak

In Chile

Flank

What is this cut?·Global guide

How to order steak doneness

China → Chile

rareSan fen shu→A lo inglés48–55°C

medium rareWu fen shu→A punto55–60°C

mediumQi fen shu→Tres cuartos60–65°C

well doneQuan shu→Bien cocido70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“niu nan pai” in China maps to canonical flank (flank: abdominal flank steak). In Chile, look for labels such as Flank. Long, fibrous abdominal cut; benefits from slicing across the grain.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

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