Can sagari 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 Australia?

In Australia, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is sagari in Australia?

Q: What is sagari in Australia?

sagari is the Japan retail name for the hanger steak, which sits on the plate primal. In Australia, the same cut is most often labeled thick skirt.

Q: What is sagari called in Australia?

Look for thick skirt—mapped to Hanger (hanger steak).

Q: What primal is sagari from?

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

Exact match

sagari

is thick skirt in Australia

Ask for: thick skirt

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 Australia

thick skirt

What is this cut?·Global guide

How to order steak doneness

Japan → Australia

rareRea→Rare48–55°C

medium rareMidiamu rea→Medium rare55–60°C

mediumMidiamu→Medium60–65°C

well doneUerudan→Well done70–100°C

Australian dining culture trends toward Medium-Rare for premium steakhouse cuts (Eye Fillet, Scotch Fillet, Sirloin/Porterhouse). The Aussie 'barbie' (BBQ) tradition for Snags (sausages) and Rump steaks runs slightly more cooked than American BBQ — usually Medium to Medium-Well. MSA grading focuses on eating quality across all doneness levels, so even Well Done MSA-graded cuts retain reasonable tenderness.

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

Detailed explanation

“sagari” in Japan maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Australia, look for labels such as thick skirt. 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

thin skirt (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.