Can niujian china 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 Philippines?

In Philippines, medium rare is called "Medium rare". Rare is "Hilaw-hilaw pa" and well done is "Lutong-luto".

What should I ask for at a butcher in Philippines?

Ask for "Pabili po ng Bulalo, may utak sa buto" when looking for niujian china in Philippines.

shank primal · China

niujian china

Q: What is niujian china in Philippines?

niujian china is the China retail name for the hind shank, which sits on the shank primal. In Philippines, the same cut is most often labeled kenchi or bulalo cut.

Q: What is niujian china called in Philippines?

Look for kenchi, bulalo cut—mapped to Hind Shank (hind shank).

Q: What primal is niujian china from?

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

In Philippines, this cut is kenchi, also sold as bulalo cut.

Exact match · Confidence 0.90

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 Philippineskenchi · bulalo cut

What is this cut →Global guide →

How to order steak doneness

China → Philippines

rare	San fen shu	→	Hilaw-hilaw pa	48–55°C
medium rare	Wu fen shu	→	Medium rare	55–60°C
medium	Qi fen shu	→	Medium	60–65°C
well done	Quan shu	→	Lutong-luto	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

“niujian china” in China maps to canonical hind shank (shank: Rear leg, below the knee joint). In Philippines, look for labels such as kenchi · bulalo 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.