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 Philippines?

In Philippines, medium rare is called "Medium rare". Rare is "Hilaw-hilaw pa" and well done is "Lutong-luto".

What is paha depan in Philippines?

Q: What is paha depan in Philippines?

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

Q: What is paha depan called in Philippines?

Look for paypay—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 paypay in Philippines

Ask for: paypay

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 Philippines

paypay

What is this cut?·Global guide

How to order steak doneness

Indonesia → Philippines

rareKurang matang→Hilaw-hilaw pa48–55°C

medium rareKurang matang sedikit→Medium rare55–60°C

mediumSetengah matang→Medium60–65°C

well doneMatang→Lutong-luto70–100°C

Filipino home cooking strongly prefers Lutong-luto (well done), especially in soups and stews. Modern Manila steakhouses use standard English doneness terms. 'Hilaw-hilaw pa' (still a bit raw) is traditional but rarely requested — rare beef is a steakhouse phenomenon, not a home convention.

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 Philippines, look for labels such as paypay. 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.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.