Can daging betis 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is daging betis in France?

Q: What is daging betis in France?

daging betis is the Malaysia retail name for the hind shank, which sits on the shank primal. In France, the same cut is most often labeled Jarret arrière.

Q: What is daging betis called in France?

Look for Jarret arrière—mapped to Hind Shank (hind shank).

Q: What primal is daging betis from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

Exact match

daging betis

is Jarret arrière in France

Ask for: Jarret arrière

About this cut

Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

shank primal · Rear leg, below the knee joint

In France

Jarret arrière

What is this cut?·Global guide

How to order steak doneness

Malaysia → France

rareRare→Saignant48–55°C

medium rareMedium rare→À point55–60°C

mediumMedium→Entre à point et bien cuit60–65°C

well doneMasak penuh→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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

Detailed explanation

“daging betis” in Malaysia maps to canonical hind shank (shank: Rear leg, below the knee joint). In France, look for labels such as Jarret arrière. Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

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.