Can Spierstuk 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 Spierstuk in Indonesia?

Q: What is Spierstuk in Indonesia?

Spierstuk is the Netherlands retail name for the sirloin tip (knuckle), which sits on the round primal. In Indonesia, the same cut is most often labeled kelapa.

Q: What is Spierstuk called in Indonesia?

Look for kelapa—mapped to Sirloin Tip (sirloin tip (knuckle)).

Q: What primal is Spierstuk from?

Sirloin Tip is on the round primal (Front of the rear leg, between sirloin and round).

Close match

spierstuk

is very similar to kelapa in Indonesia

Ask for: kelapa

About this cut

Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

round primal · Front of the rear leg, between sirloin and round

In Indonesia

kelapa

What is this cut?·Global guide

How to order steak doneness

Netherlands → Indonesia

rareRood→Kurang matang48–55°C

medium rareHalf doorbakken→Kurang matang sedikit55–60°C

mediumDoorbakken→Setengah matang60–65°C

well doneGoed doorbakken→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

“Spierstuk” in Netherlands maps to canonical sirloin tip (round: Front of the rear leg, between sirloin and round). In Indonesia, look for labels such as kelapa. Also called the knuckle. A lean, moderately tender cut from the front of the round, near the sirloin. Used for roasts, kabobs, and stir-fry. Not from the sirloin despite the name.

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.