Can lahm al-kura 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What should I ask for at a butcher in Hungary?

Ask for "Lábszárt kérek pörközthöz" when looking for lahm al-kura in Hungary.

shank primal · Chad

lahm al-kura

Q: What is lahm al-kura in Hungary?

lahm al-kura is the Chad retail name for the hind shank, which sits on the shank primal. In Hungary, the same cut is most often labeled lábszár.

Q: What is lahm al-kura called in Hungary?

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

Q: What primal is lahm al-kura from?

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

In Hungary, this cut is lábszár.

Close match · Confidence 0.80

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 Hungarylábszár

What is this cut →Global guide →

How to order steak doneness

Chad → Hungary

rare	Niy	→	Véresen	48–55°C
medium rare	Niy shwayya	→	Félig nyers	55–60°C
medium	Bayn bayn	→	Közepesen átsütve	60–65°C
well done	Mistawi tamam	→	Jól átsütve	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

“lahm al-kura” in Chad maps to canonical hind shank (shank: Rear leg, below the knee joint). In Hungary, look for labels such as lábszár. 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.