Can veverica 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is veverica in Chile?

Q: What is veverica in Chile?

veverica is the Slovenia retail name for the hanger steak, which sits on the plate primal. In Chile, the same cut is most often labeled Pollo barriga.

Q: What is veverica called in Chile?

Look for Pollo barriga—mapped to Hanger (hanger steak).

Q: What primal is veverica from?

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

Exact match

veverica

is Pollo barriga in Chile

Ask for: Pollo barriga

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 Chile

Pollo barriga

What is this cut?·Global guide

How to order steak doneness

Slovenia → Chile

rareKrvavo→A lo inglés48–55°C

medium rareSrednje surovo→A punto55–60°C

mediumSrednje pečeno→Tres cuartos60–65°C

well donePrepečeno→Bien cocido70–100°C

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

Detailed explanation

“Veverica” in Slovenia maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Chile, look for labels such as Pollo barriga. 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

Entraña (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.