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 Lithuania?

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

What is lemusir in Lithuania?

Q: What is lemusir in Lithuania?

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

Q: What is lemusir called in Lithuania?

Look for antrekotas—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 antrekotas in Lithuania

Ask for: antrekotas

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 Lithuania

antrekotas

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

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

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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.