shank primal · Botswana
In Czech Republic, this cut is kližka.
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.
| rare | Rare | → | Krvavý |
| medium rare | Medium rare | → | Středně krvavý |
| medium | Medium | → | Středně propečený |
| well done | Jewe / Well done | → | Propečený |
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.
“Botswana Seswaa: The Cooked-and-Shredded-Pounding Node and the Untrimmed-Bone-In Rule” in Botswana maps to canonical hind shank (shank: Rear leg, below the knee joint). In Czech Republic, look for labels such as kližka. 1 other canonical interpretation may apply. 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.
chuck roll
chuck primal · Between the neck and the rib section, boneless
This information is for educational purposes only and may vary by region or butcher practices.