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 Sweden?

In Sweden, medium rare is called "Medium rare". Rare is "Blodig" and well done is "Välstekt".

What should I ask for at a butcher in Sweden?

Ask for "Har ni flankstek?" when looking for niu nan pai in Sweden.

What is niu nan pai in Sweden?

Q: What is niu nan pai in Sweden?

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

Q: What is niu nan pai called in Sweden?

Look for flankstek—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 flankstek in Sweden

Ask for: flankstek

About this cut

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

flank primal · abdominal flank steak

In Sweden

flankstek

Say this at the butcher

“Har ni flankstek?”

English term commonly used

What is this cut?·Global guide

How to order steak doneness

China → Sweden

rareSan fen shu→Blodig48–55°C

medium rareWu fen shu→Medium rare55–60°C

mediumQi fen shu→Medium60–65°C

well doneQuan shu→Välstekt70–100°C

Medium is the cultural default. Rare (blodig, literally 'bloody') is accepted but less common than in France.

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 Sweden, look for labels such as flankstek. 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.