Can Oberschale 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 Oberschale in Indonesia?

Q: What is Oberschale in Indonesia?

Oberschale is the Germany retail name for the top round (inside round), which sits on the round primal. In Indonesia, the same cut is most often labeled penutup.

Q: What is Oberschale called in Indonesia?

Look for penutup—mapped to Inside Round (top round (inside round)).

Q: What primal is Oberschale from?

Inside Round is on the round primal (Inner thigh of the hindquarter).

Close match

oberschale

is very similar to penutup in Indonesia

Ask for: penutup

About this cut

A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

round primal · Inner thigh of the hindquarter

In Indonesia

penutup

What is this cut?·Global guide

How to order steak doneness

Germany → Indonesia

rareBlutig→Kurang matang48–55°C

medium rareRosa→Kurang matang sedikit55–60°C

mediumHalb durch→Setengah matang60–65°C

well doneDurch / Gut durch→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

“Oberschale” in Germany maps to canonical inside round (round: Inner thigh of the hindquarter). In Indonesia, look for labels such as penutup. A large, lean cut from the inner thigh (adductor and semimembranosus muscles). Sold as top round steaks, London broil, or roasts. Lean but can be tough — best sliced thin or braised.

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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.