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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

What is Nyretap in Thailand?

Q: What is Nyretap in Thailand?

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

Q: What is Nyretap called in Thailand?

Look for hanger—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 hanger in Thailand

Ask for: hanger

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 Thailand

hanger

What is this cut?·Global guide

How to order steak doneness

Denmark → Thailand

rareRød→Rae48–55°C

medium rareMedium→Midiam rae55–60°C

mediumMedium tilberedt→Midiam60–65°C

well doneGennemstegt→Sook70–100°C

Traditional Thai beef is served either 'Sook' (well done, for soups/curries) or 'Sook-sook' (very well done, for street BBQ). Modern steakhouses in Bangkok use phonetic English borrows (Rae, Midiam). Cultural preference strongly favors well-cooked meat — Thai-Brahman local beef is lean and tough, producing tough rare steaks without marbling.

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 Thailand, look for labels such as hanger. 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)nuea bai-bua (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.