Can nugarinė 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 nugarinė in Indonesia?

Q: What is nugarinė in Indonesia?

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

Q: What is nugarinė called in Indonesia?

Look for has luar—mapped to Striploin (striploin (strip steak)).

Q: What primal is nugarinė from?

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

Exact match

nugarine

is has luar in Indonesia

Ask for: has luar

About this cut

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

loin primal · longissimus dorsi (short loin)

In Indonesia

has luar

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

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

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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.