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 Ecuador?

In Ecuador, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocida".

What should I ask for at a butcher in Ecuador?

Ask for "Paleta para Seco, picada" when looking for paha depan in Ecuador.

What is paha depan in Ecuador?

Q: What is paha depan in Ecuador?

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

Q: What is paha depan called in Ecuador?

Look for paleta—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 paleta in Ecuador

Ask for: paleta

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 Ecuador

paleta

Say this at the butcher

“Paleta para Seco, picada”

'Shoulder for Seco, cut in cubes' — the 2-hour braise request

What is this cut?·Global guide

How to order steak doneness

Indonesia → Ecuador

rareKurang matang→Término Inglés48–55°C

medium rareKurang matang sedikit→Término medio55–60°C

mediumSetengah matang→Tres cuartos60–65°C

well doneMatang→Bien cocida70–100°C

Ecuador also splits regionally: the coastal Guayaquil steak culture is closer to international standards (Término Medio); the Sierra (Quito) tradition leans Well Done for home cooking, especially for Bistec Encebollado.

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 Ecuador, look for labels such as paleta. 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.