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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What should I ask for at a butcher in Ukraine?

Ask for "Дайте стейк із тонкого краю" when looking for has luar in Ukraine.

What is has luar in Ukraine?

Q: What is has luar in Ukraine?

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

Q: What is has luar called in Ukraine?

Look for tonkyi krai—mapped to Striploin (striploin (strip steak)).

Q: What primal is has luar from?

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

Exact match

has luar

is tonkyi krai in Ukraine

Ask for: tonkyi krai

About this cut

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

loin primal · longissimus dorsi (short loin)

In Ukraine

tonkyi krai

Say this at the butcher

“Дайте стейк із тонкого краю”

What is this cut?·Global guide

How to order steak doneness

Indonesia → Ukraine

rareKurang matang→З кров'ю48–55°C

medium rareKurang matang sedikit→Medium rare55–60°C

mediumSetengah matang→Medium60–65°C

well doneMatang→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home cooking defaults to well-done.

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 Ukraine, look for labels such as tonkyi krai. 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.