Can skirt 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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

What should I ask for at a butcher in Japan?

Ask for "Harami to sagari, ryōhō onegaishimasu" when looking for skirt steak in Japan.

What is skirt steak in Japan?

Q: What is skirt steak in Japan?

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

Q: What is skirt steak called in Japan?

Look for harami—mapped to Skirt (skirt steak).

Q: What primal is skirt steak from?

Skirt is on the plate primal (diaphragm (inside/outside skirt varies by spec)).

Exact match

skirt steak

is harami in Japan

Ask for: harami

About this cut

Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.

plate primal · diaphragm (inside/outside skirt varies by spec)

In Japan

harami

Say this at the butcher

“Harami to sagari, ryōhō onegaishimasu”

'Harami and Sagari, both please' — the two Yakiniku diaphragm cuts side-by-side

What is this cut?·Global guide

How to order steak doneness

United States → Japan

rareRare→Rea48–55°C

medium rareMedium rare→Midiamu rea55–60°C

mediumMedium→Midiamu60–65°C

well doneWell done→Uerudan70–100°C

Japanese steakhouse doneness uses phonetic English borrows. Traditional Japanese cuisine rarely requires 'doneness' conversations because paper-thin cuts (shabu-shabu, sukiyaki) cook in seconds. For raw preparations (Yukke/tartare), the term 生 (Nama) is used. A5 Wagyu is traditionally served rare-to-medium-rare due to the extreme marbling.

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

Detailed explanation

“skirt steak” in United States maps to canonical skirt (plate: diaphragm (inside/outside skirt varies by spec)). In Japan, look for labels such as harami. Plate primal diaphragm muscle; very beefy, used for fajitas and grilling.

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.