Can banjian 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What is banjian in Spain?

Q: What is banjian in Spain?

banjian is the China retail name for the flat iron steak, which sits on the chuck primal. In Spain, the same cut is most often labeled flat iron.

Q: What is banjian called in Spain?

Look for flat iron—mapped to Flat Iron (flat iron steak).

Q: What primal is banjian from?

Flat Iron is on the chuck primal (Infraspinatus muscle, top blade of the shoulder clod).

Close match

banjian

is very similar to flat iron in Spain

Ask for: 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.

chuck primal · Infraspinatus muscle, top blade of the shoulder clod

In Spain

flat iron

What is this cut?·Global guide

How to order steak doneness

China → Spain

rareSan fen shu→Poco hecho48–55°C

medium rareWu fen shu→Al punto55–60°C

mediumQi fen shu→En su punto60–65°C

well doneQuan shu→Muy hecho70–100°C

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

Detailed explanation

“banjian” in China maps to canonical flat iron (chuck: Infraspinatus muscle, top blade of the shoulder clod). In Spain, 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.

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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.