Can hanger steak 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What is hanger steak in Brazil?

Q: What is hanger steak in Brazil?

hanger steak is the United States retail name for the hanger steak, which sits on the plate primal. In Brazil, the same cut is most often labeled hanger.

Q: What is hanger steak called in Brazil?

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

Q: What primal is hanger steak from?

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

Exact match

hanger steak

is hanger in Brazil

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 Brazil

hanger

What is this cut?·Global guide

How to order steak doneness

United States → Brazil

rareRare→Mal passada48–55°C

medium rareMedium rare→Ao ponto para mal55–60°C

mediumMedium→Ao ponto60–65°C

well doneWell done→Bem passada70–100°C

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

Detailed explanation

“hanger steak” in United States maps to canonical hanger (plate: Hangs from the diaphragm, between the last rib and the loin). In Brazil, 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

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.