Can misuji 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 New Zealand?

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

What is misuji in New Zealand?

Q: What is misuji in New Zealand?

misuji is the Japan retail name for the flat iron steak, which sits on the chuck primal. In New Zealand, the same cut is most often labeled flat iron.

Q: What is misuji called in New Zealand?

Look for flat iron—mapped to Flat Iron (flat iron steak).

Q: What primal is misuji from?

Flat Iron is on the chuck primal (Infraspinatus muscle, top blade of the shoulder clod).

Exact match

misuji

is flat iron in New Zealand

Ask for: flat iron

About this cut

The second most tender muscle on the entire animal, after the tenderloin. A flat, rectangular steak extracted from the top blade by splitting it along the central connective tissue. Uniform thickness makes it ideal for grilling. Also known as butler's steak in the UK.

chuck primal · Infraspinatus muscle, top blade of the shoulder clod

In New Zealand

flat iron

What is this cut?·Global guide

How to order steak doneness

Japan → New Zealand

rareRea→Rare48–55°C

medium rareMidiamu rea→Medium rare55–60°C

mediumMidiamu→Medium60–65°C

well doneUerudan→Well done70–100°C

NZ dining defaults to Medium for grass-fed cuts like Sirloin and Rump because grass-fed beef toughens at higher temperatures more rapidly than grain-fed. Lower cooking temperatures (Medium-Rare to Medium) preserve juiciness in NZ beef. Eye Fillet is typically served Medium-Rare. Important note for US visitors: NZ grass-fed beef should be cooked at LOWER temperatures than equivalent USDA cuts to compensate for the leaner profile.

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

Detailed explanation

“misuji” in Japan maps to canonical flat iron (chuck: Infraspinatus muscle, top blade of the shoulder clod). In New Zealand, look for labels such as flat iron. The second most tender muscle on the entire animal, after the tenderloin. A flat, rectangular steak extracted from the top blade by splitting it along the central connective tissue. Uniform thickness makes it ideal for grilling. Also known as butler's steak in the UK.

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.