Can brinjë 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".

rib primal · Albania

brinjë

Q: What is brinjë in Indonesia?

brinjë is the Albania retail name for the short ribs, which sits on the rib primal. In Indonesia, the same cut is most often labeled short ribs.

Q: What is brinjë called in Indonesia?

Look for short ribs—mapped to Short Ribs (short ribs).

Q: What primal is brinjë from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

In Indonesia, this cut is short ribs.

Close match · Confidence 0.75

Fig. 1 · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs) · rib primal

About this cut

Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

Primalrib

LocationLower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In Indonesiashort ribs

What is this cut →Global guide →

How to order steak doneness

Albania → Indonesia

rare	I gjallë	→	Kurang matang	48–55°C
medium rare	Mesatar i rrallë	→	Kurang matang sedikit	55–60°C
medium	Mesatar	→	Setengah matang	60–65°C
well done	I pjekur mirë	→	Matang	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“brinjë” in Albania maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Indonesia, look for labels such as short ribs. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.