Can abatükk 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 abatükk in Indonesia?

Q: What is abatükk in Indonesia?

abatükk is the Estonia retail name for the chuck roast (blade), which sits on the chuck primal. In Indonesia, the same cut is most often labeled paha depan.

Q: What is abatükk called in Indonesia?

Look for paha depan—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is abatükk from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

Close match

abatukk

is very similar to paha depan in Indonesia

Ask for: paha depan

About this cut

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

chuck primal · Shoulder blade area, above the arm

In Indonesia

paha depan

What is this cut?·Global guide

How to order steak doneness

Estonia → Indonesia

rareVerine→Kurang matang48–55°C

medium rarePoolverine→Kurang matang sedikit55–60°C

mediumPoolküps→Setengah matang60–65°C

well doneLäbiküpsenud→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

“abatükk” in Estonia maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Indonesia, look for labels such as paha depan. From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

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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.