Can daging sirloin 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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

What is daging sirloin in Thailand?

Q: What is daging sirloin in Thailand?

daging sirloin is the Malaysia retail name for the striploin (strip steak), which sits on the loin primal. In Thailand, the same cut is most often labeled san nok.

Q: What is daging sirloin called in Thailand?

Look for san nok—mapped to Striploin (striploin (strip steak)).

Q: What primal is daging sirloin from?

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

Close match

daging sirloin

is very similar to san nok in Thailand

Ask for: san nok

About this cut

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

loin primal · longissimus dorsi (short loin)

In Thailand

san nok

What is this cut?·Global guide

How to order steak doneness

Malaysia → Thailand

rareRare→Rae48–55°C

medium rareMedium rare→Midiam rae55–60°C

mediumMedium→Midiam60–65°C

well doneMasak penuh→Sook70–100°C

Traditional Thai beef is served either 'Sook' (well done, for soups/curries) or 'Sook-sook' (very well done, for street BBQ). Modern steakhouses in Bangkok use phonetic English borrows (Rae, Midiam). Cultural preference strongly favors well-cooked meat — Thai-Brahman local beef is lean and tough, producing tough rare steaks without marbling.

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

Detailed explanation

“daging sirloin” in Malaysia maps to canonical striploin (loin: longissimus dorsi (short loin)). In Thailand, look for labels such as san nok. 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.