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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

shank primal · Bosnia & Herzegovina

kolerica

Q: What is kolerica in France?

kolerica is the Bosnia & Herzegovina retail name for the hind shank, which sits on the shank primal. In France, the same cut is most often labeled Jarret arrière.

Q: What is kolerica called in France?

Look for Jarret arrière—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 France, this cut is Jarret arrière.

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 FranceJarret arrière

What is this cut →Global guide →

How to order steak doneness

Bosnia & Herzegovina → France

rare	Krvavo	→	Saignant	48–55°C
medium rare	Slabije pečeno	→	À point	55–60°C
medium	Srednje pečeno	→	Entre à point et bien cuit	60–65°C
well done	Reš pečeno	→	Bien cuit	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 France, look for labels such as Jarret arrière. 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.