Can bonfile 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 bonfile in Indonesia?

Q: What is bonfile in Indonesia?

bonfile is the Turkey retail name for the beef tenderloin, which sits on the loin primal. In Indonesia, the same cut is most often labeled has dalam.

Q: What is bonfile called in Indonesia?

Look for has dalam—mapped to Tenderloin (beef tenderloin).

Q: What primal is bonfile from?

Tenderloin is on the loin primal (psoas major).

Exact match

bonfile

is has dalam in Indonesia

Ask for: has dalam

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

loin primal · psoas major

In Indonesia

has dalam

What is this cut?·Global guide

How to order steak doneness

Turkey → Indonesia

rareAz pişmiş→Kurang matang48–55°C

medium rareAz orta→Kurang matang sedikit55–60°C

mediumOrta pişmiş→Setengah matang60–65°C

well doneÇok pişmiş→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

“bonfile” in Turkey maps to canonical tenderloin (loin: psoas major). In Indonesia, look for labels such as has dalam. Most tender muscle of the loin; center cuts often sold as filet mignon.

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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.