Can ytterlår 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 "Gandik, daging empuk untuk bakso" when looking for ytterlår in Indonesia.

What is ytterlår in Indonesia?

Q: What is ytterlår in Indonesia?

ytterlår is the Sweden retail name for the bottom round (outside round), which sits on the round primal. In Indonesia, the same cut is most often labeled gandik, paha belakang, or daging bakso.

Q: What is ytterlår called in Indonesia?

Look for gandik, paha belakang, daging bakso—mapped to Outside Round (bottom round (outside round)).

Q: What primal is ytterlår from?

Outside Round is on the round primal (Outer thigh of the hindquarter).

Exact match

ytterlar

is gandik in Indonesia

Ask for: gandik or paha belakang, daging bakso

About this cut

From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.

round primal · Outer thigh of the hindquarter

In Indonesia

gandik · paha belakang · daging bakso

Say this at the butcher

“Gandik, daging empuk untuk bakso”

'Gandik (bottom round), lean meat for Bakso' — the beef ball request

What is this cut?·Global guide

How to order steak doneness

Sweden → Indonesia

rareBlodig→Kurang matang48–55°C

medium rareMedium rare→Kurang matang sedikit55–60°C

mediumMedium→Setengah matang60–65°C

well doneVälstekt→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

“ytterlår” in Sweden maps to canonical outside round (round: Outer thigh of the hindquarter). In Indonesia, look for labels such as gandik · paha belakang · daging bakso. From the outer thigh (biceps femoris). Leaner and less tender than inside round. Used for roasts, rouladen, and ground beef. Often sold as bottom round roast or eye of round.

Keep exploring

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.