Can soup meat 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What should I ask for at a butcher in Austria?

Ask for "Wadschinken zum Siedefleisch" when looking for soup meat in Austria.

shank primal · Belize

soup meat

Q: What is soup meat in Austria?

soup meat is the Belize retail name for the hind shank, which sits on the shank primal. In Austria, the same cut is most often labeled wadschinken.

Q: What is soup meat called in Austria?

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

Q: What primal is soup meat from?

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

In Austria, this cut is wadschinken.

Close match · Confidence 0.82

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 Austriawadschinken

What is this cut →Global guide →

How to order steak doneness

Belize → Austria

rare	Rare	→	Blutig	48–55°C
medium rare	Medium rare	→	Rosa	55–60°C
medium	Medium	→	Halbdurch	60–65°C
well done	Well done	→	Durch	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

“soup meat” in Belize maps to canonical hind shank (shank: Rear leg, below the knee joint). In Austria, look for labels such as wadschinken. 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.