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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What is lemusir in Netherlands?

Q: What is lemusir in Netherlands?

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

Q: What is lemusir called in Netherlands?

Look for ribeye—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 ribeye in Netherlands

Ask for: ribeye

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 Netherlands

ribeye

What is this cut?·Global guide

How to order steak doneness

Indonesia → Netherlands

rareKurang matang→Rood48–55°C

medium rareKurang matang sedikit→Half doorbakken55–60°C

mediumSetengah matang→Doorbakken60–65°C

well doneMatang→Goed doorbakken70–100°C

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 Netherlands, look for labels such as ribeye. 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.