Can paha depan 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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

What is paha depan in Denmark?

Q: What is paha depan in Denmark?

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

Q: What is paha depan called in Denmark?

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

Q: What primal is paha depan from?

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

Close match

paha depan

is very similar to chuck blade in Denmark

Ask for: chuck blade

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 Denmark

chuck blade

What is this cut?·Global guide

How to order steak doneness

Indonesia → Denmark

rareKurang matang→Rød48–55°C

medium rareKurang matang sedikit→Medium55–60°C

mediumSetengah matang→Medium tilberedt60–65°C

well doneMatang→Gennemstegt70–100°C

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

Detailed explanation

“paha depan” in Indonesia maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Denmark, look for labels such as chuck blade. 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.

Keep exploring

Related cuts

chuck roll (chuck)shoulder clod (chuck)

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.