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 Saudi Arabia?

In Saudi Arabia, medium rare is called "Medium rare". Rare is "Nay" and well done is "Matboukh jayidan".

What is sandung lamur in Saudi Arabia?

Q: What is sandung lamur in Saudi Arabia?

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

Q: What is sandung lamur called in Saudi Arabia?

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 Saudi Arabia

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 Saudi Arabia

brisket point

What is this cut?·Global guide

How to order steak doneness

Indonesia → Saudi Arabia

rareKurang matang→Nay48–55°C

medium rareKurang matang sedikit→Medium rare55–60°C

mediumSetengah matang→Noss istiwah60–65°C

well doneMatang→Matboukh jayidan70–100°C

High-end Riyadh and Jeddah steakhouses use English doneness terms and serve medium-rare as standard. Traditional Saudi palate remains Matboukh jayidan (well done).

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 Saudi Arabia, 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)sadr (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.