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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What should I ask for at a butcher in France?

Ask for "Onglet, saignant s'il vous plaît" when looking for Nyretap in France.

What is Nyretap in France?

Q: What is Nyretap in France?

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

Q: What is Nyretap called in France?

Look for Onglet—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 Onglet in France

Ask for: Onglet

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 France

Onglet

Say this at the butcher

“Onglet, saignant s'il vous plaît”

Only one onglet per animal — not always available

What is this cut?·Global guide

How to order steak doneness

Denmark → France

rareRød→Saignant48–55°C

medium rareMedium→À point55–60°C

mediumMedium tilberedt→Entre à point et bien cuit60–65°C

well doneGennemstegt→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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 France, look for labels such as Onglet. 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

Bavette overlap (plate)Bavette (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.