Can jarret arrière 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 "Sengkel, untuk rendang, jangan sampai hancur" when looking for jarret arrière in Indonesia.

shank primal · France

jarret arrière

Q: What is jarret arrière in Indonesia?

jarret arrière is the France retail name for the hind shank, which sits on the shank primal. In Indonesia, the same cut is most often labeled sengkel.

Q: What is jarret arrière called in Indonesia?

Look for sengkel—mapped to Hind Shank (hind shank).

Q: What primal is jarret arrière from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

In Indonesia, this cut is sengkel.

Close match · Confidence 0.85

Fig. 1 · Rear leg, below the knee joint · shank primal

About this cut

Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

Primalshank

LocationRear leg, below the knee joint

In Indonesiasengkel

What is this cut →Global guide →

How to order steak doneness

France → Indonesia

rare	Saignant	→	Kurang matang	48–55°C
medium rare	À point	→	Kurang matang sedikit	55–60°C
medium	Entre à point et bien 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

“jarret arrière” in France maps to canonical hind shank (shank: Rear leg, below the knee joint). In Indonesia, look for labels such as sengkel. Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.