Can gau 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 "Saya mau sandung lamur, untuk rawon" when looking for gau in Indonesia.

What is gau in Indonesia?

Q: What is gau in Indonesia?

gau is the Vietnam retail name for the brisket point (deckle), which sits on the brisket primal. In Indonesia, the same cut is most often labeled sandung lamur.

Q: What is gau called in Indonesia?

Look for sandung lamur—mapped to Brisket Point (brisket point (deckle)).

Q: What primal is gau from?

Brisket Point is on the brisket primal (Superficial pectoral muscle — the fatty, irregular portion overlapping the flat).

Close match

gau the crunchy brisket fat

is very similar to sandung lamur in Indonesia

Ask for: sandung lamur

About this cut

The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle.

brisket primal · Superficial pectoral muscle — the fatty, irregular portion overlapping the flat

In Indonesia

sandung lamur

Say this at the butcher

“Saya mau sandung lamur, untuk rawon”

'I want fatty brisket, for Rawon' — dish-driven fatty-cut request

What is this cut?·Global guide

How to order steak doneness

Vietnam → Indonesia

rareTái→Kurang matang48–55°C

medium rareTái vừa→Kurang matang sedikit55–60°C

mediumVừa→Setengah matang60–65°C

well doneChín kỹ→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

“Gầu (The Crunchy Brisket Fat)” in Vietnam maps to canonical brisket point (brisket: Superficial pectoral muscle — the fatty, irregular portion overlapping the flat). In Indonesia, look for labels such as sandung lamur. The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle.

Keep exploring

Related cuts

brisket flat (brisket)brisket (brisket)

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.