Can lemusir 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 should I ask for at a butcher in Italy?

Ask for "Una costata, cottura al sangue" when looking for lemusir in Italy.

What is lemusir in Italy?

Q: What is lemusir in Italy?

lemusir is the Indonesia retail name for the ribeye, which sits on the rib primal. In Italy, the same cut is most often labeled Costata.

Q: What is lemusir called in Italy?

Look for Costata—mapped to Ribeye (ribeye).

Q: What primal is lemusir from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

Close match

lemusir

is very similar to Costata in Italy

Ask for: Costata

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

rib primal · upper rib / rib eye muscle

In Italy

Costata

Say this at the butcher

“Una costata, cottura al sangue”

Al sangue = rare; Italian steakhouses default to rare

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

“lemusir” in Indonesia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Italy, look for labels such as Costata. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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.