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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What is bai-pie in Lithuania?

Q: What is bai-pie in Lithuania?

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

Q: What is bai-pie called in Lithuania?

Look for flat iron—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 flat iron in Lithuania

Ask for: flat iron

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 Lithuania

flat iron

What is this cut?·Global guide

How to order steak doneness

Thailand → Lithuania

rareRae→Su krauju48–55°C

medium rareMidiam rae→Vidutiniškai nekeptas55–60°C

mediumMidiam→Vidutiniškai iškeptas60–65°C

well doneSook→Gerai iškeptas70–100°C

Traditional Lithuanian cooking defaults to Gerai iškeptas (well done). Vilnius steakhouses have adopted international rare/medium terminology; the 'Su krauju' (with blood) formulation is traditional but now sounds old-fashioned in modern restaurants.

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 Lithuania, look for labels such as flat iron. 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.