Can daging giling 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

chuck primal · Indonesia

daging giling

Q: What is daging giling in Uruguay?

daging giling is the Indonesia retail name for the chuck roll, which sits on the chuck primal. In Uruguay, the same cut is most often labeled Cogote.

Q: What is daging giling called in Uruguay?

Look for Cogote—mapped to Chuck Roll (chuck roll).

Q: What primal is daging giling from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

In Uruguay, this cut is Cogote.

Approximate match · Confidence 0.60

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Fig. 1 · Between the neck and the rib section, boneless · chuck primal

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

Primalchuck

LocationBetween the neck and the rib section, boneless

In UruguayCogote

What is this cut →Global guide →

How to order steak doneness

Indonesia → Uruguay

rare	Kurang matang	→	Jugoso	48–55°C
medium rare	Kurang matang sedikit	→	A punto	55–60°C
medium	Setengah matang	→	Cocido	60–65°C
well done	Matang	→	Bien cocido	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

“daging giling” in Indonesia maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In Uruguay, look for labels such as Cogote. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.