|
No.
|
Jenis Daging
|
Sesuai untuk Masakan
|
|
1.
|
Daging punuk
(blade)
|
Empal, semur,
sup, kari, abon dan rendang
|
|
2.
|
Daging paha
depan (chuck)
|
Empal, semur,
sup, kari, abon dan rendang
|
|
3.
|
Daging lemusir
(cube roll)
|
Bistik, sate,
rending, empal, sukiyaki
|
|
4.
|
Has luar
(sirloin)
|
Bistik, roll
|
|
5.
|
Has dalam
(fillet)
|
Grill, steak,
sate, sukiyaki
|
|
6.
|
Penutup +
tanjung (top side + rump)
|
Bistik, empal,
rendang, dendeng, bakso
|
|
7.
|
Pendasar +
gandik (silver side)
|
Bistik, empal,
rendang, dendeng, bakso
|
|
8.
|
Daging kelapa
(inside)
|
Cornet, sate,
sup, rawon, daging giling
|
|
9.
|
Sengkel
(shank)
|
Semur, sup,
rawon, empal
|
|
10.
|
Samcan (flank)
|
Cornet, sate,
sup, rawon, daging giling
|
|
11.
|
Daging iga
(rib meat)
|
Cornet, roll,
rawon, sup, roast
|
|
12.
|
Sandung lamur
(brisket)
|
Cornet, roll,
rawon, sup, roast
|
