Can jian jia rou 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".

chuck primal · Taiwan

jian jia rou

Q: What is jian jia rou in Indonesia?

jian jia rou is the Taiwan retail name for the chuck roast (blade), which sits on the chuck primal. In Indonesia, the same cut is most often labeled paha depan.

Q: What is jian jia rou called in Indonesia?

Look for paha depan—mapped to Chuck Blade (chuck roast (blade)).

Q: What primal is jian jia rou from?

Chuck Blade is on the chuck primal (Shoulder blade area, above the arm).

In Indonesia, this cut is paha depan.

Close match · Confidence 0.75

Fig. 1 · Shoulder blade area, above the arm · chuck primal

About this cut

From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.

Primalchuck

LocationShoulder blade area, above the arm

In Indonesiapaha depan

What is this cut →Global guide →

How to order steak doneness

Taiwan → Indonesia

rare	San fen shu	→	Kurang matang	48–55°C
medium rare	Wu fen shu	→	Kurang matang sedikit	55–60°C
medium	Qi fen shu	→	Setengah matang	60–65°C
well done	Quan shu	→	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

“jian jia rou” in Taiwan maps to canonical chuck blade (chuck: Shoulder blade area, above the arm). In Indonesia, look for labels such as paha depan. From the shoulder blade (scapula) area. Contains the blade bone and connective tissue that melts during braising. Classic pot roast cut. Cross-rib roast is cut from this area.