Can Longhaas 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What is Longhaas in Czech Republic?

Q: What is Longhaas in Czech Republic?

Longhaas is the Netherlands retail name for the hanger steak, which sits on the plate primal. In Czech Republic, the same cut is most often labeled veverka.

Q: What is Longhaas called in Czech Republic?

Look for veverka—mapped to Hanger (hanger steak).

Q: What primal is Longhaas from?

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

Close match

longhaas

is very similar to veverka in Czech Republic

Ask for: veverka

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 Czech Republic

veverka

What is this cut?·Global guide

How to order steak doneness

Netherlands → Czech Republic

rareRood→Krvavý48–55°C

medium rareHalf doorbakken→Středně krvavý55–60°C

mediumDoorbakken→Středně propečený60–65°C

well doneGoed doorbakken→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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

Detailed explanation

“Longhaas” in Netherlands maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Czech Republic, look for labels such as veverka. 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)pupek (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.