shank primal · China
In Slovakia, this cut is glejovka.
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 | San fen shu | → | Krvavý |
| medium rare | Wu fen shu | → | Stredne krvavý |
| medium | Qi fen shu | → | Stredne prepečený |
| well done | Quan shu | → | Prepečený |
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.
“niujian china” in China maps to canonical hind shank (shank: Rear leg, below the knee joint). In Slovakia, look for labels such as glejovka. 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.