Daging

Daging refers to the edible flesh of animals and is a staple in many diets in Indonesia and Malaysia. The term generally denotes meat from mammals, including cattle, goats, sheep, pigs, and horses. Fish and seafood are typically described as ikan or seafood rather than daging.

Common varieties include daging sapi (beef), daging babi (pork), daging ayam (chicken), daging kambing (goat), and daging domba (sheep or lamb). The flavor and texture depend on the animal and cut, which in turn influence suitable cooking methods such as grilling, roasting, braising, or frying.

Culinary uses of daging are diverse: stews and curries, soups, grills, roasts, and minced meat for dishes like burgers or fillings. Processing can include curing, smoking, or turning meat into products such as sausages and deli meats, depending on tradition and regulation.

Safety and nutrition: handling raw daging requires cleanliness to avoid cross-contamination, refrigeration to slow bacterial growth, and cooking to safe internal temperatures. Daging provides high-quality protein, iron, zinc, and essential vitamins, but fat content varies by cut and animal.

Cultural and regulatory notes: many communities observe dietary rules that affect daging consumption. Halal certification governs slaughter and processing in Muslim-majority areas; pork is prohibited for Muslims. Jewish dietary laws may apply to other contexts using kosher standards. In addition, considerations of animal welfare, sustainability, and labeling influence meat production and purchase.