Can daging giling 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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

What is daging giling in Italy?

Q: What is daging giling in Italy?

daging giling is the Indonesia retail name for the chuck roll, which sits on the chuck primal. In Italy, the same cut is most often labeled Collo.

Q: What is daging giling called in Italy?

Look for Collo—mapped to Chuck Roll (chuck roll).

Q: What primal is daging giling from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Approximate

daging giling

The closest Italy equivalent is Collo

Ask for: Collo

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

chuck primal · Between the neck and the rib section, boneless

In Italy

Collo

What is this cut?·Global guide

How to order steak doneness

Indonesia → Italy

rareKurang matang→Al sangue48–55°C

medium rareKurang matang sedikit→Cottura media55–60°C

mediumSetengah matang→Al punto60–65°C

well doneMatang→Ben cotto70–100°C

Italian bistecca alla Fiorentina is traditionally served very rare (al sangue). Requesting ben cotto for a Fiorentina may offend the chef.

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

Detailed explanation

“daging giling” in Indonesia maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Italy, look for labels such as Collo. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

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.