Can veverka 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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

What is veverka in Norway?

Q: What is veverka in Norway?

veverka is the Czech Republic retail name for the hanger steak, which sits on the plate primal. In Norway, the same cut is most often labeled slakterbiff.

Q: What is veverka called in Norway?

Look for slakterbiff—mapped to Hanger (hanger steak).

Q: What primal is veverka from?

Hanger is on the plate primal (Hangs from the diaphragm, between the last rib and the loin).

Exact match

veverka

is slakterbiff in Norway

Ask for: slakterbiff

About this cut

Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself.

plate primal · Hangs from the diaphragm, between the last rib and the loin

In Norway

slakterbiff

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Norway

rareKrvavý→Rå48–55°C

medium rareStředně krvavý→Medium rå55–60°C

mediumStředně propečený→Medium60–65°C

well donePropečený→Godt stekt70–100°C

Norwegian steaks are traditionally cooked medium to well-done. Rare is uncommon.

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

Detailed explanation

“Veverka” in Czech Republic maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Norway, look for labels such as slakterbiff. Also called hanging tender or butcher's steak. A thick, V-shaped muscle that 'hangs' from the diaphragm — only one per animal. Extremely flavorful with a coarse grain. Distinct from skirt steak, which is the diaphragm muscle itself.

Keep exploring

Related cuts

skjørt (plate)flankstek (flank)

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.