Can nuea bai-bua 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 Taiwan?

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

What is nuea bai-bua in Taiwan?

Q: What is nuea bai-bua in Taiwan?

nuea bai-bua is the Thailand retail name for the flank steak, which sits on the flank primal. In Taiwan, the same cut is most often labeled ce fu mo.

Q: What is nuea bai-bua called in Taiwan?

Look for ce fu mo—mapped to Flank (flank steak).

Q: What primal is nuea bai-bua from?

Flank is on the flank primal (abdominal flank steak).

Close match

nuea bai bua

is very similar to ce fu mo in Taiwan

Ask for: ce fu mo

About this cut

Long, fibrous abdominal cut; benefits from slicing across the grain.

flank primal · abdominal flank steak

In Taiwan

ce fu mo

What is this cut?·Global guide

How to order steak doneness

Thailand → Taiwan

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

Taiwan uses a unique 'fraction' (fēn shú) doneness system — 3/10, 5/10, 7/10, fully cooked. Wǔ fēn shú (5/10) is the most common steakhouse request, equivalent to Medium-Rare. This system is shared with mainland China and differs from the phonetic English borrows used in Japan and Korea.

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

Detailed explanation

“nuea bai-bua” in Thailand maps to canonical flank (flank: abdominal flank steak). In Taiwan, look for labels such as ce fu mo. Long, fibrous abdominal cut; benefits from slicing across the grain.

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.