Can chadolbagi 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 "Saya mau sandung lamur, untuk rawon" when looking for chadolbagi in Indonesia.

brisket primal · South Korea

chadolbagi

Q: What is chadolbagi in Indonesia?

chadolbagi is the South Korea retail name for the brisket point (deckle), which sits on the brisket primal. In Indonesia, the same cut is most often labeled sandung lamur.

Q: What is chadolbagi called in Indonesia?

Look for sandung lamur—mapped to Brisket Point (brisket point (deckle)).

Q: What primal is chadolbagi from?

Brisket Point is on the brisket primal (Superficial pectoral muscle — the fatty, irregular portion overlapping the flat).

In Indonesia, this cut is sandung lamur.

Exact match · Confidence 0.90

Fig. 1 · Superficial pectoral muscle — the fatty, irregular portion overlapping the flat · brisket primal

About this cut

The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle.

Primalbrisket

LocationSuperficial pectoral muscle — the fatty, irregular portion overlapping the flat

In Indonesiasandung lamur

What is this cut →Global guide →

How to order steak doneness

South Korea → Indonesia

rare	Re-eo	→	Kurang matang	48–55°C
medium rare	Mi-di-eom re-eo	→	Kurang matang sedikit	55–60°C
medium	Mi-di-eom	→	Setengah matang	60–65°C
well done	Wel-deon	→	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

“chadolbagi” in South Korea maps to canonical brisket point (brisket: Superficial pectoral muscle — the fatty, irregular portion overlapping the flat). In Indonesia, look for labels such as sandung lamur. The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle.