Can aiguillette 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 is aiguillette in Indonesia?

Q: What is aiguillette in Indonesia?

aiguillette is the Belgium retail name for the sirloin flap, which sits on the sirloin primal. In Indonesia, the same cut is most often labeled sirloin flap.

Q: What is aiguillette called in Indonesia?

Look for sirloin flap—mapped to Sirloin Flap (sirloin flap).

Q: What primal is aiguillette from?

Sirloin Flap is on the sirloin primal (sirloin flap / bottom sirloin flap).

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

aiguillette

The closest Indonesia equivalent is sirloin flap

Ask for: sirloin flap

About this cut

Thin, loose-grained flap from the bottom sirloin; overlaps skirt/flank in some regional breakdowns.

sirloin primal · sirloin flap / bottom sirloin flap

In Indonesia

sirloin flap

What is this cut?·Global guide

How to order steak doneness

Belgium → Indonesia

rareSaignant→Kurang matang48–55°C

medium rareÀ point→Kurang matang sedikit55–60°C

mediumÀ point cuit→Setengah matang60–65°C

well doneBien cuit→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

“aiguillette” in Belgium maps to canonical sirloin flap (sirloin: sirloin flap / bottom sirloin flap). In Indonesia, look for labels such as sirloin flap. Thin, loose-grained flap from the bottom sirloin; overlaps skirt/flank in some regional breakdowns.

Keep exploring

Compare with similar cuts

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.