Can bai-pie 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What is bai-pie in China?

Q: What is bai-pie in China?

bai-pie is the Thailand retail name for the flat iron steak, which sits on the chuck primal. In China, the same cut is most often labeled banjian.

Q: What is bai-pie called in China?

Look for banjian—mapped to Flat Iron (flat iron steak).

Q: What primal is bai-pie from?

Flat Iron is on the chuck primal (Infraspinatus muscle, top blade of the shoulder clod).

Close match

bai pie

is very similar to banjian in China

Ask for: banjian

About this cut

The second most tender muscle on the entire animal, after the tenderloin. A flat, rectangular steak extracted from the top blade by splitting it along the central connective tissue. Uniform thickness makes it ideal for grilling. Also known as butler's steak in the UK.

chuck primal · Infraspinatus muscle, top blade of the shoulder clod

In China

banjian

What is this cut?·Global guide

How to order steak doneness

Thailand → China

rareRae→San fen shu48–55°C

medium rareMidiam rae→Wu fen shu55–60°C

mediumMidiam→Qi fen shu60–65°C

well doneSook→Quan shu70–100°C

Chinese steakhouses use the same fraction (fēn shú) system as Taiwan. Traditional Chinese cooking rarely serves beef in 'steak' format — the doneness vocabulary exists primarily for Western-influenced dining. For hot pot preparations, 'doneness' is controlled by dip time (typically 8-10 seconds), making formal doneness terminology irrelevant.

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

Detailed explanation

“bai-pie” in Thailand maps to canonical flat iron (chuck: Infraspinatus muscle, top blade of the shoulder clod). In China, look for labels such as banjian. The second most tender muscle on the entire animal, after the tenderloin. A flat, rectangular steak extracted from the top blade by splitting it along the central connective tissue. Uniform thickness makes it ideal for grilling. Also known as butler's steak in the UK.

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.