Can has luar 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 Ethiopia?

In Ethiopia, medium rare is called "Tibs leb-leb". Rare is "Tere" and well done is "Yetebese kibrit".

What is has luar in Ethiopia?

Q: What is has luar in Ethiopia?

has luar is the Indonesia retail name for the striploin (strip steak), which sits on the loin primal. In Ethiopia, the same cut is most often labeled yemigongo or tibs cut.

Q: What is has luar called in Ethiopia?

Look for yemigongo, tibs cut—mapped to Striploin (striploin (strip steak)).

Q: What primal is has luar from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

Exact match

has luar

is yemigongo in Ethiopia

Ask for: yemigongo or tibs cut

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

loin primal · longissimus dorsi (short loin)

In Ethiopia

yemigongo · tibs cut

What is this cut?·Global guide

How to order steak doneness

Indonesia → Ethiopia

rareKurang matang→Tere48–55°C

medium rareKurang matang sedikit→Tibs leb-leb55–60°C

mediumSetengah matang→Yetebese60–65°C

well doneMatang→Yetebese kibrit70–100°C

Ethiopia operates on a unique doneness spectrum where 'raw' (Tere) is a PREMIUM positive grade, not a problematic fringe option. Premium Tere Siga and Kitfo are deliberately uncooked. Tibs Leb-Leb is the warm-but-lightly-cooked compromise. Standard cooked Tibs (Yetebese) is medium-well. Wot stews simmer for hours, producing extremely well-done results. The tradition's two poles — premium raw and slow-cooked stew — bypass the medium-rare/medium spectrum that dominates Western steakhouse culture.

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

Detailed explanation

“has luar” in Indonesia maps to canonical striploin (loin: longissimus dorsi (short loin)). In Ethiopia, look for labels such as yemigongo · tibs cut. Leaner than ribeye; the classic strip steak muscle running along the short loin.

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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.