Can katarabara 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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What should I ask for at a butcher in Taiwan?

Ask for "Niú nǎn, dùn niúròu miàn yòng de" when looking for katarabara in Taiwan.

What is katarabara in Taiwan?

Q: What is katarabara in Taiwan?

katarabara is the Japan retail name for the brisket, which sits on the brisket primal. In Taiwan, the same cut is most often labeled niunan.

Q: What is katarabara called in Taiwan?

Look for niunan—mapped to Brisket (brisket).

Q: What primal is katarabara from?

Brisket is on the brisket primal (Breast / lower chest, between the forelegs).

Close match

katarabara

is very similar to niunan in Taiwan

Ask for: niunan

About this cut

From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.

brisket primal · Breast / lower chest, between the forelegs

In Taiwan

niunan

Say this at the butcher

“Niú nǎn, dùn niúròu miàn yòng de”

'Niú nǎn, for Beef Noodle Soup' — dish-driven umbrella request

What is this cut?·Global guide

How to order steak doneness

Japan → Taiwan

rareRea→San fen shu48–55°C

medium rareMidiamu rea→Wu fen shu55–60°C

mediumMidiamu→Qi fen shu60–65°C

well doneUerudan→Quan shu70–100°C

Taiwan uses a unique 'fraction' (fēn shú) doneness system — 3/10, 5/10, 7/10, fully cooked. Wǔ fēn shú (5/10) is the most common steakhouse request, equivalent to Medium-Rare. This system is shared with mainland China and differs from the phonetic English borrows used in Japan and Korea.

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

Detailed explanation

“katarabara” in Japan maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Taiwan, look for labels such as niunan. From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.

Keep exploring

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.