Can daging batang pinang 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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What should I ask for at a butcher in Netherlands?

Ask for "Ossenhaas, rood alstublieft" when looking for daging batang pinang in Netherlands.

loin primal · Malaysia

daging batang pinang

Q: What is daging batang pinang in Netherlands?

daging batang pinang is the Malaysia retail name for the beef tenderloin, which sits on the loin primal. In Netherlands, the same cut is most often labeled Ossenhaas.

Q: What is daging batang pinang called in Netherlands?

Look for Ossenhaas—mapped to Tenderloin (beef tenderloin).

Q: What primal is daging batang pinang from?

Tenderloin is on the loin primal (psoas major).

In Netherlands, this cut is Ossenhaas.

Exact match · Confidence 0.95

Fig. 1 · psoas major · loin primal

About this cut

Most tender muscle of the loin; center cuts often sold as filet mignon.

Primalloin

Locationpsoas major

In NetherlandsOssenhaas

What is this cut →Global guide →

How to order steak doneness

Malaysia → Netherlands

rare	Rare	→	Rood	48–55°C
medium rare	Medium rare	→	Half doorbakken	55–60°C
medium	Medium	→	Doorbakken	60–65°C
well done	Masak penuh	→	Goed doorbakken	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 batang pinang” in Malaysia maps to canonical tenderloin (loin: psoas major). In Netherlands, look for labels such as Ossenhaas. Most tender muscle of the loin; center cuts often sold as filet mignon.