Can yangji 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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

What is yangji in Thailand?

Q: What is yangji in Thailand?

yangji is the South Korea retail name for the brisket, which sits on the brisket primal. In Thailand, the same cut is most often labeled suea rong hai.

Q: What is yangji called in Thailand?

Look for suea rong hai—mapped to Brisket (brisket).

Q: What primal is yangji from?

Brisket is on the brisket primal (Breast / lower chest, between the forelegs).

Close match

yangji

is very similar to suea rong hai in Thailand

Ask for: suea rong hai

About this cut

From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.

brisket primal · Breast / lower chest, between the forelegs

In Thailand

suea rong hai

What is this cut?·Global guide

How to order steak doneness

South Korea → Thailand

rareRe-eo→Rae48–55°C

medium rareMi-di-eom re-eo→Midiam rae55–60°C

mediumMi-di-eom→Midiam60–65°C

well doneWel-deon→Sook70–100°C

Traditional Thai beef is served either 'Sook' (well done, for soups/curries) or 'Sook-sook' (very well done, for street BBQ). Modern steakhouses in Bangkok use phonetic English borrows (Rae, Midiam). Cultural preference strongly favors well-cooked meat — Thai-Brahman local beef is lean and tough, producing tough rare steaks without marbling.

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

Detailed explanation

“yangji” in South Korea maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Thailand, look for labels such as suea rong hai. From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.

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.