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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

What should I ask for at a butcher in Slovenia?

Ask for "Imate veverico?" when looking for Nyretap in Slovenia.

What is Nyretap in Slovenia?

Q: What is Nyretap in Slovenia?

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

Q: What is Nyretap called in Slovenia?

Look for veverica—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 veverica in Slovenia

Ask for: veverica

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 Slovenia

veverica

Say this at the butcher

“Imate veverico?”

'Do you have squirrel (hanger steak)?' — butcher will understand

What is this cut?·Global guide

How to order steak doneness

Denmark → Slovenia

rareRød→Krvavo48–55°C

medium rareMedium→Srednje surovo55–60°C

mediumMedium tilberedt→Srednje pečeno60–65°C

well doneGennemstegt→Prepečeno70–100°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 Slovenia, look for labels such as veverica. 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.