Can satae 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 should I ask for at a butcher in Indonesia?

Ask for "Sengkel, untuk rendang, jangan sampai hancur" when looking for satae in Indonesia.

What is satae in Indonesia?

Q: What is satae in Indonesia?

satae is the South Korea retail name for the hind shank, which sits on the shank primal. In Indonesia, the same cut is most often labeled sengkel.

Q: What is satae called in Indonesia?

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

Q: What primal is satae from?

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

Exact match

satae

is sengkel in Indonesia

Ask for: sengkel

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 Indonesia

sengkel

Say this at the butcher

“Sengkel, untuk rendang, jangan sampai hancur”

'Shank, for Rendang, must hold shape (4-hour cook)'

What is this cut?·Global guide

How to order steak doneness

South Korea → Indonesia

rareRe-eo→Kurang matang48–55°C

medium rareMi-di-eom re-eo→Kurang matang sedikit55–60°C

mediumMi-di-eom→Setengah matang60–65°C

well doneWel-deon→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

“satae” in South Korea maps to canonical hind shank (shank: Rear leg, below the knee joint). In Indonesia, look for labels such as sengkel. 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

Related cuts

fore shank (shank)buntut (round)

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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.