Can krūtininė 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 Indonesia?

In Indonesia, medium rare is called "Kurang matang sedikit". Rare is "Kurang matang" and well done is "Matang".

What is krūtininė in Indonesia?

Q: What is krūtininė in Indonesia?

krūtininė is the Lithuania retail name for the brisket, which sits on the brisket primal. In Indonesia, the same cut is most often labeled brisket.

Q: What is krūtininė called in Indonesia?

Look for brisket—mapped to Brisket (brisket).

Q: What primal is krūtininė from?

Brisket is on the brisket primal (Breast / lower chest, between the forelegs).

Close match

krutinine

is very similar to brisket in Indonesia

Ask for: brisket

About this cut

From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.

brisket primal · Breast / lower chest, between the forelegs

In Indonesia

brisket

What is this cut?·Global guide

How to order steak doneness

Lithuania → Indonesia

rareSu krauju→Kurang matang48–55°C

medium rareVidutiniškai nekeptas→Kurang matang sedikit55–60°C

mediumVidutiniškai iškeptas→Setengah matang60–65°C

well doneGerai iškeptas→Matang70–100°C

Traditional Indonesian beef dishes are cooked Matang (well done) — Rendang's 4-hour cook, Soto's long simmer, Sate's char-grill all produce well-done beef. Jakarta and Bali steakhouses use English terms, but local home cooking has almost no 'rare' concept. The Islamic cultural preference for fully-cooked meat reinforces this tradition.

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

Detailed explanation

“krūtininė” in Lithuania maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Indonesia, look for labels such as brisket. From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.

Keep exploring

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.