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 Mexico?

In Mexico, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What is Longhaas in Mexico?

Q: What is Longhaas in Mexico?

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

Q: What is Longhaas called in Mexico?

Look for hanger—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 hanger in Mexico

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 Mexico

hanger

What is this cut?·Global guide

How to order steak doneness

Netherlands → Mexico

rareRood→Rojo48–55°C

medium rareHalf doorbakken→Término medio55–60°C

mediumDoorbakken→Tres cuartos60–65°C

well doneGoed doorbakken→Bien cocido70–100°C

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 Mexico, 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

Arrachera (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.