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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What should I ask for at a butcher in Czech Republic?

Ask for "Kližku na guláš, prosím" when looking for kolerica in Czech Republic.

shank primal · Bosnia & Herzegovina

kolerica

Q: What is kolerica in Czech Republic?

kolerica is the Bosnia & Herzegovina retail name for the hind shank, which sits on the shank primal. In Czech Republic, the same cut is most often labeled kližka.

Q: What is kolerica called in Czech Republic?

Look for kližka—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 Czech Republic, this cut is kližka.

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 Czech Republickližka

What is this cut →Global guide →

How to order steak doneness

Bosnia & Herzegovina → Czech Republic

rare	Krvavo	→	Krvavý	48–55°C
medium rare	Slabije pečeno	→	Středně krvavý	55–60°C
medium	Srednje pečeno	→	Středně propečený	60–65°C
well done	Reš pečeno	→	Propečený	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 Czech Republic, look for labels such as kližka. 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.