Can épaule 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 épaule in Indonesia?

Q: What is épaule in Indonesia?

épaule is the Belgium retail name for the chuck roll, which sits on the chuck primal. In Indonesia, the same cut is most often labeled daging giling.

Q: What is épaule called in Indonesia?

Look for daging giling—mapped to Chuck Roll (chuck roll).

Q: What primal is épaule from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

Close match

epaule

is very similar to daging giling in Indonesia

Ask for: daging giling

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

chuck primal · Between the neck and the rib section, boneless

In Indonesia

daging giling

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

“épaule” in Belgium maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Indonesia, look for labels such as daging giling. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

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.