Can paha depan 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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

What is paha depan in Norway?

Q: What is paha depan in Norway?

paha depan is the Indonesia retail name for the chuck roast (blade), which sits on the chuck primal. In Norway, the same cut is most often labeled bogstek.

Q: What is paha depan called in Norway?

Look for bogstek—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is paha depan from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

Close match

paha depan

is very similar to bogstek in Norway

Ask for: bogstek

About this cut

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

chuck primal · Shoulder blade area, above the arm

In Norway

bogstek

What is this cut?·Global guide

How to order steak doneness

Indonesia → Norway

rareKurang matang→Rå48–55°C

medium rareKurang matang sedikit→Medium rå55–60°C

mediumSetengah matang→Medium60–65°C

well doneMatang→Godt stekt70–100°C

Norwegian steaks are traditionally cooked medium to well-done. Rare is uncommon.

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

Detailed explanation

“paha depan” in Indonesia maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Norway, look for labels such as bogstek. From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

Keep exploring

Related cuts

chuck roll (chuck)bog (chuck)

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.