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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

What is veverka in South Korea?

Q: What is veverka in South Korea?

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

Q: What is veverka called in South Korea?

Look for tosisal—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 tosisal in South Korea

Ask for: tosisal

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 South Korea

tosisal

What is this cut?·Global guide

How to order steak doneness

Czech Republic → South Korea

rareKrvavý→Re-eo48–55°C

medium rareStředně krvavý→Mi-di-eom re-eo55–60°C

mediumStředně propečený→Mi-di-eom60–65°C

well donePropečený→Wel-deon70–100°C

Korean BBQ is cooked at the table by diners to their preference, so doneness terminology is primarily for steakhouse contexts. Phonetic English borrows are standard. For raw beef (Yukhoe, 육회), different terminology applies. Korean home cooking traditionally prefers Wel-deon for safety and texture.

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 South Korea, look for labels such as tosisal. 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

skirt (plate)flank (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.