Can wadschinken 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 Indonesia?

In Indonesia, medium rare is called "Kurang matang sedikit". Rare is "Kurang matang" and well done is "Matang".

What should I ask for at a butcher in Indonesia?

Ask for "Sengkel, untuk rendang, jangan sampai hancur" when looking for wadschinken in Indonesia.

What is wadschinken in Indonesia?

Q: What is wadschinken in Indonesia?

wadschinken is the Austria retail name for the hind shank, which sits on the shank primal. In Indonesia, the same cut is most often labeled sengkel.

Q: What is wadschinken called in Indonesia?

Look for sengkel—mapped to Hind Shank (hind shank).

Q: What primal is wadschinken from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

Exact match

wadschinken

is sengkel in Indonesia

Ask for: sengkel

About this cut

Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

shank primal · Rear leg, below the knee joint

In Indonesia

sengkel

Say this at the butcher

“Sengkel, untuk rendang, jangan sampai hancur”

'Shank, for Rendang, must hold shape (4-hour cook)'

What is this cut?·Global guide

How to order steak doneness

Austria → Indonesia

rareBlutig→Kurang matang48–55°C

medium rareRosa→Kurang matang sedikit55–60°C

mediumHalbdurch→Setengah matang60–65°C

well doneDurch→Matang70–100°C

Traditional Indonesian beef dishes are cooked Matang (well done) — Rendang's 4-hour cook, Soto's long simmer, Sate's char-grill all produce well-done beef. Jakarta and Bali steakhouses use English terms, but local home cooking has almost no 'rare' concept. The Islamic cultural preference for fully-cooked meat reinforces this tradition.

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

Detailed explanation

“wadschinken” in Austria maps to canonical hind shank (shank: Rear leg, below the knee joint). In Indonesia, look for labels such as sengkel. Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

Keep exploring

Related cuts

fore shank (shank)buntut (round)

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.