What is has luar called in United Kingdom?

Look for Sirloin steak (UK)—mapped to Striploin (striploin (strip steak)).

Can has luar 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 United Kingdom?

In United Kingdom, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in United Kingdom?

Ask for "Sirloin steak, medium rare" when looking for has luar in United Kingdom.

What is has luar in UK?

Q: What is has luar in UK?

has luar is the Indonesia retail name for the striploin (strip steak), which sits on the loin primal. In UK, the same cut is most often labeled Sirloin steak (UK).

Q: What primal is has luar from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

Exact match

has luar

is Sirloin steak (UK) in United Kingdom

Ask for: Sirloin steak (UK)

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

loin primal · longissimus dorsi (short loin)

In United Kingdom

Sirloin steak (UK)

Say this at the butcher

“Sirloin steak, medium rare”

UK 'sirloin' = US 'striploin' — not the same as US sirloin

What is this cut?·Global guide

How to order steak doneness

Indonesia → United Kingdom

rareKurang matang→Rare48–55°C

medium rareKurang matang sedikit→Medium rare55–60°C

mediumSetengah matang→Medium60–65°C

well doneMatang→Well done70–100°C

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

Detailed explanation

“has luar” in Indonesia maps to canonical striploin (loin: longissimus dorsi (short loin)). In United Kingdom, look for labels such as Sirloin steak (UK). Leaner than ribeye; the classic strip steak muscle running along the short loin.

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.