Can visok hrbet 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 visok hrbet in Indonesia?

Q: What is visok hrbet in Indonesia?

visok hrbet is the Slovenia retail name for the ribeye, which sits on the rib primal. In Indonesia, the same cut is most often labeled lemusir.

Q: What is visok hrbet called in Indonesia?

Look for lemusir—mapped to Ribeye (ribeye).

Q: What primal is visok hrbet from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

Exact match

visok hrbet

is lemusir in Indonesia

Ask for: lemusir

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

rib primal · upper rib / rib eye muscle

In Indonesia

lemusir

What is this cut?·Global guide

How to order steak doneness

Slovenia → Indonesia

rareKrvavo→Kurang matang48–55°C

medium rareSrednje surovo→Kurang matang sedikit55–60°C

mediumSrednje pečeno→Setengah matang60–65°C

well donePrepečeno→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

“visok hrbet” in Slovenia maps to canonical ribeye (rib: upper rib / rib eye muscle). In Indonesia, look for labels such as lemusir. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

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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.