Can tlhako mean more than one cut?

This name may also align with Chuck Roll in this dataset—see alternatives below.

How do you order steak doneness in Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Ποντίκι, για σούπα" when looking for tlhako in Greece.

shank primal · Botswana

tlhako

Q: What is tlhako in Greece?

tlhako is the Botswana retail name for the hind shank, which sits on the shank primal. In Greece, the same cut is most often labeled pontiki.

Q: What is tlhako called in Greece?

Look for pontiki—mapped to Hind Shank (hind shank).

Q: What primal is tlhako from?

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

In Greece, this cut is pontiki.

Cultural equivalent · Confidence 0.82

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 Greecepontiki

What is this cut →Global guide →

How to order steak doneness

Botswana → Greece

rare	Rare	→	Ανίσπαστο	48–55°C
medium rare	Medium rare	→	Μισοψημένο	55–60°C
medium	Medium	→	Μέτριο	60–65°C
well done	Jewe / Well done	→	Καλοψημένο	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

“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 Greece, look for labels such as pontiki. 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.