Can Nyretap 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 Nyretap in Chile?

Q: What is Nyretap in Chile?

Nyretap is the Denmark retail name for the hanger steak, which sits on the plate primal. In Chile, the same cut is most often labeled Pollo barriga.

Q: What is Nyretap called in Chile?

Look for Pollo barriga—mapped to Hanger (hanger steak).

Q: What primal is Nyretap from?

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

Close match

nyretap

is very similar to Pollo barriga in Chile

Ask for: Pollo barriga

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 Chile

Pollo barriga

What is this cut?·Global guide

How to order steak doneness

Denmark → Chile

rareRød→A lo inglés48–55°C

medium rareMedium→A punto55–60°C

mediumMedium tilberedt→Tres cuartos60–65°C

well doneGennemstegt→Bien cocido70–100°C

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

Detailed explanation

“Nyretap” in Denmark maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Chile, look for labels such as Pollo barriga. 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

Entraña (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.