Can malaya 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 is malaya in Taiwan?

Q: What is malaya in Taiwan?

malaya is the Peru retail name for the flank steak, which sits on the flank primal. In Taiwan, the same cut is most often labeled ce fu mo.

Q: What is malaya called in Taiwan?

Look for ce fu mo—mapped to Flank (flank steak).

Q: What primal is malaya from?

Flank is on the flank primal (abdominal flank steak).

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

malaya

The closest Taiwan equivalent is ce fu mo

Ask for: ce fu mo

About this cut

Long, fibrous abdominal cut; benefits from slicing across the grain.

flank primal · abdominal flank steak

In Taiwan

ce fu mo

What is this cut?·Global guide

How to order steak doneness

Peru → Taiwan

rareTérmino Inglés→San fen shu48–55°C

medium rareTérmino medio→Wu fen shu55–60°C

mediumTres cuartos→Qi fen shu60–65°C

well doneBien cocido→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

“malaya” in Peru maps to canonical flank (flank: abdominal flank steak). In Taiwan, look for labels such as ce fu mo. Long, fibrous abdominal cut; benefits from slicing across the grain.

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.