Can entrecôte 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 · Belgium

entrecôte

Q: What is entrecôte in Indonesia?

entrecôte is the Belgium retail name for the ribeye, which sits on the rib primal. In Indonesia, the same cut is most often labeled lemusir.

Q: What is entrecôte called in Indonesia?

Look for lemusir—mapped to Ribeye (ribeye).

Q: What primal is entrecôte from?

Ribeye is on the rib primal (upper rib / rib eye muscle).

In Indonesia, this cut is lemusir.

Exact match · Confidence 0.90

Fig. 1 · upper rib / rib eye muscle · rib primal

About this cut

Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.

Primalrib

Locationupper rib / rib eye muscle

In Indonesialemusir

What is this cut →Global guide →

How to order steak doneness

Belgium → Indonesia

rare	Saignant	→	Kurang matang	48–55°C
medium rare	À point	→	Kurang matang sedikit	55–60°C
medium	À point cuit	→	Setengah matang	60–65°C
well done	Bien cuit	→	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

“entrecôte” in Belgium maps to canonical ribeye (rib: upper rib / rib eye muscle). In Indonesia, look for labels such as lemusir. Highly marbled steak cut from the rib primal; bone-in or boneless retail cuts vary by market.