Can sandung lamur 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is sandung lamur in Portugal?

Q: What is sandung lamur in Portugal?

sandung lamur is the Indonesia retail name for the brisket point (deckle), which sits on the brisket primal. In Portugal, the same cut is most often labeled brisket point.

Q: What is sandung lamur called in Portugal?

Look for brisket point—mapped to Brisket Point (brisket point (deckle)).

Q: What primal is sandung lamur from?

Brisket Point is on the brisket primal (Superficial pectoral muscle — the fatty, irregular portion overlapping the flat).

Close match

sandung lamur fatty brisket soup requirement

is very similar to brisket point in Portugal

Ask for: brisket point

About this cut

The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle.

brisket primal · Superficial pectoral muscle — the fatty, irregular portion overlapping the flat

In Portugal

brisket point

What is this cut?·Global guide

How to order steak doneness

Indonesia → Portugal

rareKurang matang→Mal passado48–55°C

medium rareKurang matang sedikit→Mal passado/ao ponto55–60°C

mediumSetengah matang→Ao ponto60–65°C

well doneMatang→Bem passado70–100°C

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

Detailed explanation

“Sandung Lamur (Fatty Brisket Soup Requirement)” in Indonesia maps to canonical brisket point (brisket: Superficial pectoral muscle — the fatty, irregular portion overlapping the flat). In Portugal, look for labels such as brisket point. The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle.

Keep exploring

Related cuts

brisket flat (brisket)Peito (brisket)

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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.