Can daging import 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What should I ask for at a butcher in Switzerland?

Ask for "Ich hät gärn es Entrecôte, saignant" when looking for daging import in Switzerland.

loin primal · Malaysia

daging import

Q: What is daging import in Switzerland?

daging import is the Malaysia retail name for the striploin (strip steak), which sits on the loin primal. In Switzerland, the same cut is most often labeled entrecôte.

Q: What is daging import called in Switzerland?

Look for entrecôte—mapped to Striploin (striploin (strip steak)).

Q: What primal is daging import from?

Striploin is on the loin primal (longissimus dorsi (short loin)).

In Switzerland, this cut is entrecôte.

Approximate match · Confidence 0.50

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

Fig. 1 · longissimus dorsi (short loin) · loin primal

About this cut

Leaner than ribeye; the classic strip steak muscle running along the short loin.

Primalloin

Locationlongissimus dorsi (short loin)

In Switzerlandentrecôte

What is this cut →Global guide →

How to order steak doneness

Malaysia → Switzerland

rare	Rare	→	Bleu	48–55°C
medium rare	Medium rare	→	Saignant	55–60°C
medium	Medium	→	À point	60–65°C
well done	Masak penuh	→	Bien cuit	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 import” in Malaysia maps to canonical striploin (loin: longissimus dorsi (short loin)). In Switzerland, look for labels such as entrecôte. Leaner than ribeye; the classic strip steak muscle running along the short loin.