shank primal · Botswana
In Mongolia, this cut is shilbe mongolia, also sold as yak shank mongolia.
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 | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Jewe / Well done | → | Bolgoson / Sain bolgoson |
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 Mongolia, look for labels such as shilbe mongolia · yak shank mongolia. 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.
tatamal makh
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.