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 Canada?

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

What is sagari in Canada?

Q: What is sagari in Canada?

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

Q: What is sagari called in Canada?

Look for hanger—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 hanger in Canada

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 Canada

hanger

What is this cut?·Global guide

How to order steak doneness

Japan → Canada

rareRea→Rare48–55°C

medium rareMidiamu rea→Medium rare55–60°C

mediumMidiamu→Medium60–65°C

well doneUerudan→Well done70–100°C

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 Canada, 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)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.