Can koljenica 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 Mexico?

In Mexico, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

shank primal · Croatia

koljenica

Q: What is koljenica in Mexico?

koljenica is the Croatia retail name for the hind shank, which sits on the shank primal. In Mexico, the same cut is most often labeled Chambarete de pata.

Q: What is koljenica called in Mexico?

Look for Chambarete de pata—mapped to Hind Shank (hind shank).

Q: What primal is koljenica from?

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

In Mexico, this cut is Chambarete de pata.

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 MexicoChambarete de pata

What is this cut →Global guide →

How to order steak doneness

Croatia → Mexico

rare	Krvavo	→	Rojo	48–55°C
medium rare	Slabije pečeno	→	Término medio	55–60°C
medium	Srednje pečeno	→	Tres cuartos	60–65°C
well done	Jače pečeno	→	Bien cocido	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

“koljenica” in Croatia maps to canonical hind shank (shank: Rear leg, below the knee joint). In Mexico, look for labels such as Chambarete de pata. 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.