Guides for sate stalls, kitchens and home cooks
Practical answers from our butchers: how far a kilo of meat goes, which cut to buy, and what it costs to start a sate stall in the Klang Valley.
Business
At 10–12 g of meat per stick, 1 kg of satay meat makes about 80–100 sticks: 100 sticks at 10 g, about 90 at 11 g and about 83 at 12 g. Divide 1,000 g by the grams you put on each stick and you have your number.
6 min readRead guide →BusinessHow much does it cost to start a satay stall in Malaysia?Your start-up cost is a one-off kit (grill, canopy, table, cooler box, tools) plus your licence and food-handler requirements; after that, meat and sauce are by far the biggest running cost. At 500 sticks a day, 24 days a month, RM1.30 a stick and RM0.70 meat-and-sauce cost per stick, a stall makes RM15,600 in sales and RM7,200 gross profit before charcoal, lot fee, transport and wages.
8 min readRead guide →Cuts & cooking
For sate, buy peha (topside) or punggung (rump): lean, firm cuts that hold their shape at 10–12 g a cube. For rendang, use bahu (chuck), leher (neck) or betis (shin), and for sup, use betis, dada (brisket) and short-rib or marrow bones.
7 min readRead guide →Cuts & cookingBeef cuts chart: Malay and English namesPeha is topside and silverside, batang pinang is tenderloin, bahu is chuck, dada is brisket, betis is shank and punggung is rump. The table below lists every common beef cut in Malay, English and Chinese, with what to cook and how Daging Segar supplies it.
6 min readRead guide →