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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

What should I ask for at a butcher in Thailand?

Ask for "Ao nong, tum kaeng krap" when looking for kolerica in Thailand.

shank primal · Bosnia & Herzegovina

kolerica

Q: What is kolerica in Thailand?

kolerica is the Bosnia & Herzegovina retail name for the hind shank, which sits on the shank primal. In Thailand, the same cut is most often labeled nong or nuea pueay.

Q: What is kolerica called in Thailand?

Look for nong, nuea pueay—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 Thailand, this cut is nong, also sold as nuea pueay.

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 Thailandnong · nuea pueay

What is this cut →Global guide →

How to order steak doneness

Bosnia & Herzegovina → Thailand

rare	Krvavo	→	Rae	48–55°C
medium rare	Slabije pečeno	→	Midiam rae	55–60°C
medium	Srednje pečeno	→	Midiam	60–65°C
well done	Reš pečeno	→	Sook	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 Thailand, look for labels such as nong · nuea pueay. 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.