What is kolerica in Chad?

kolerica is the Bosnia & Herzegovina retail name for the hind shank, which sits on the shank primal. In Chad, the same cut is most often labeled lahm al-kura.

Can kolerica 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 Chad?

In Chad, medium rare is called "Niy shwayya". Rare is "Niy" and well done is "Mistawi tamam".

shank primal · Bosnia & Herzegovina

kolerica

Q: What is kolerica called in Chad?

Look for lahm al-kura—mapped to Hind Shank (hind shank).

Q: What primal is kolerica from?

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

In Chad, this cut is lahm al-kura.

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 Chadlahm al-kura

What is this cut →Global guide →

How to order steak doneness

Bosnia & Herzegovina → Chad

rare	Krvavo	→	Niy	48–55°C
medium rare	Slabije pečeno	→	Niy shwayya	55–60°C
medium	Srednje pečeno	→	Bayn bayn	60–65°C
well done	Reš pečeno	→	Mistawi tamam	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

“kolerica” in Bosnia & Herzegovina maps to canonical hind shank (shank: Rear leg, below the knee joint). In Chad, look for labels such as lahm al-kura. 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.