shank primal · Chad
In Senegal, this cut is jarret bi, also sold as thieboudienne cut.
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 | Niy | → | Saf saf |
| medium rare | Niy shwayya | → | Saf-saf trop |
| medium | Bayn bayn | → | Diam |
| well done | Mistawi tamam | → | Toggu lool |
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.
“lahm al-kura” in Chad maps to canonical hind shank (shank: Rear leg, below the knee joint). In Senegal, look for labels such as jarret bi · thieboudienne 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.
This information is for educational purposes only and may vary by region or butcher practices.