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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What should I ask for at a butcher in Lithuania?

Ask for "Sprandinė sumaltos mėsos, 100% jautiena" when looking for daging giling in Lithuania.

What is daging giling in Lithuania?

Q: What is daging giling in Lithuania?

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

Q: What is daging giling called in Lithuania?

Look for sprandinė—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 Lithuania equivalent is sprandinė

Ask for: sprandinė

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 Lithuania

sprandinė

Say this at the butcher

“Sprandinė sumaltos mėsos, 100% jautiena”

'Neck for ground meat, 100% beef' — avoids default beef+pork mix

What is this cut?·Global guide

How to order steak doneness

Indonesia → Lithuania

rareKurang matang→Su krauju48–55°C

medium rareKurang matang sedikit→Vidutiniškai nekeptas55–60°C

mediumSetengah matang→Vidutiniškai iškeptas60–65°C

well doneMatang→Gerai iškeptas70–100°C

Traditional Lithuanian cooking defaults to Gerai iškeptas (well done). Vilnius steakhouses have adopted international rare/medium terminology; the 'Su krauju' (with blood) formulation is traditional but now sounds old-fashioned in modern restaurants.

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 Lithuania, look for labels such as sprandinė. 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.