Can nízký roštěnec mean more than one cut?

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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 nízký roštěnec in Indonesia?

Q: What is nízký roštěnec in Indonesia?

nízký roštěnec is the Czech Republic retail name for the striploin (strip steak), which sits on the loin primal. In Indonesia, the same cut is most often labeled has luar.

Q: What is nízký roštěnec called in Indonesia?

Look for has luar—mapped to Striploin (striploin (strip steak)).

Q: What primal is nízký roštěnec from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

Exact match

nizky rostenec

is has luar in Indonesia

Ask for: has luar

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

loin primal · longissimus dorsi (short loin)

In Indonesia

has luar

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Indonesia

rareKrvavý→Kurang matang48–55°C

medium rareStředně krvavý→Kurang matang sedikit55–60°C

mediumStředně propečený→Setengah matang60–65°C

well donePropečený→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

“nízký roštěnec” in Czech Republic maps to canonical striploin (loin: longissimus dorsi (short loin)). In Indonesia, look for labels such as has luar. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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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.