Can atsugiri riburosu 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 · Japan

atsugiri riburosu

Q: What is atsugiri riburosu in Indonesia?

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

Q: What is atsugiri riburosu called in Indonesia?

Look for lemusir—mapped to Ribeye (ribeye).

Q: What primal is atsugiri riburosu from?

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

In Indonesia, this cut is lemusir.

Close match · Confidence 0.85

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

Japan → Indonesia

rare	Rea	→	Kurang matang	48–55°C
medium rare	Midiamu rea	→	Kurang matang sedikit	55–60°C
medium	Midiamu	→	Setengah matang	60–65°C
well done	Uerudan	→	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

“atsugiri riburosu” in Japan 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.