Can rostbef 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 rostbef in Indonesia?

Q: What is rostbef in Indonesia?

rostbef is the Poland 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 rostbef called in Indonesia?

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

Q: What primal is rostbef from?

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

Close match

rostbef

is very similar to 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

Poland → Indonesia

rareKrwisty→Kurang matang48–55°C

medium rareŚrednio krwisty→Kurang matang sedikit55–60°C

mediumŚrednio wysmażony→Setengah matang60–65°C

well doneDobrze wysmażony→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

“rostbef” in Poland 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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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.