Can tosisal 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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What is tosisal in North Macedonia?

Q: What is tosisal in North Macedonia?

tosisal is the South Korea retail name for the hanger steak, which sits on the plate primal. In North Macedonia, the same cut is most often labeled hanger.

Q: What is tosisal called in North Macedonia?

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

Q: What primal is tosisal from?

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

Exact match

tosisal

is hanger in North Macedonia

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 North Macedonia

hanger

What is this cut?·Global guide

How to order steak doneness

South Korea → North Macedonia

rareRe-eo→Крваво48–55°C

medium rareMi-di-eom re-eo→Слабо печено55–60°C

mediumMi-di-eom→Средно печено60–65°C

well doneWel-deon→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje steakhouses.

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

Detailed explanation

“tosisal” in South Korea maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In North Macedonia, 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

skirt (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.