Can kyç 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What should I ask for at a butcher in Bulgaria?

Ask for "Джолан за печене, цял" when looking for kyç in Bulgaria.

shank primal · Albania

kyç

Q: What is kyç in Bulgaria?

kyç is the Albania retail name for the hind shank, which sits on the shank primal. In Bulgaria, the same cut is most often labeled dzholan.

Q: What is kyç called in Bulgaria?

Look for dzholan—mapped to Hind Shank (hind shank).

Q: What primal is kyç from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

In Bulgaria, this cut is dzholan.

Close match · Confidence 0.85

Fig. 1 · Rear leg, below the knee joint · shank primal

About this cut

Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.

Primalshank

LocationRear leg, below the knee joint

In Bulgariadzholan

What is this cut →Global guide →

How to order steak doneness

Albania → Bulgaria

rare	I gjallë	→	Алангле	48–55°C
medium rare	Mesatar i rrallë	→	Средно алангле	55–60°C
medium	Mesatar	→	Средно изпечено	60–65°C
well done	I pjekur mirë	→	Добре изпечено	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

“kyç” in Albania maps to canonical hind shank (shank: Rear leg, below the knee joint). In Bulgaria, look for labels such as dzholan. Cross-cut sections of the rear leg bone with surrounding meat. Extremely tough and collagen-rich — produces deeply flavored broth when braised. Classic osso buco cut. One of the most universal braising cuts worldwide.