Can gandik 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What is gandik in Panama?

Q: What is gandik in Panama?

gandik is the Indonesia retail name for the bottom round (outside round), which sits on the round primal. In Panama, the same cut is most often labeled pulpa blanca.

Q: What is gandik called in Panama?

Look for pulpa blanca—mapped to Outside Round (bottom round (outside round)).

Q: What primal is gandik from?

Outside Round is on the round primal (Outer thigh of the hindquarter).

Close match

gandik

is very similar to pulpa blanca in Panama

Ask for: pulpa blanca

About this cut

From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.

round primal · Outer thigh of the hindquarter

In Panama

pulpa blanca

What is this cut?·Global guide

How to order steak doneness

Indonesia → Panama

rareKurang matang→Término Rojo48–55°C

medium rareKurang matang sedikit→Término Medio55–60°C

mediumSetengah matang→Tres Cuartos60–65°C

well doneMatang→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

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

Detailed explanation

“gandik” in Indonesia maps to canonical outside round (round: Outer thigh of the hindquarter). In Panama, look for labels such as pulpa blanca. From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.

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.