Can has dalam 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What should I ask for at a butcher in Bulgaria?

Ask for "Може ли бонфиле, средно изпечено" when looking for has dalam in Bulgaria.

What is has dalam in Bulgaria?

Q: What is has dalam in Bulgaria?

has dalam is the Indonesia retail name for the beef tenderloin, which sits on the loin primal. In Bulgaria, the same cut is most often labeled бонфиле.

Q: What is has dalam called in Bulgaria?

Look for бонфиле—mapped to Tenderloin (beef tenderloin).

Q: What primal is has dalam from?

Tenderloin is on the loin primal (psoas major).

Exact match

has dalam

is бонфиле in Bulgaria

Ask for: бонфиле

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

loin primal · psoas major

In Bulgaria

бонфиле

Say this at the butcher

“Може ли бонфиле, средно изпечено”

'May I have tenderloin, medium'

What is this cut?·Global guide

How to order steak doneness

Indonesia → Bulgaria

rareKurang matang→Алангле48–55°C

medium rareKurang matang sedikit→Средно алангле55–60°C

mediumSetengah matang→Средно изпечено60–65°C

well doneMatang→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“has dalam” in Indonesia maps to canonical tenderloin (loin: psoas major). In Bulgaria, look for labels such as бонфиле. Most tender muscle of the loin; center cuts often sold as filet mignon.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.