shank primal · Egypt
In Kazakhstan, this cut is zhilik.
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 | Nay fe nay | → | Shala pyskhan |
| medium rare | Nص istiwah khafif | → | Ortasha pyskhan (az) |
| medium | Mestewy noss noss | → | Ortasha pyskhan |
| well done | Mestewy awy | → | Ja'sy pyskhan |
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.
“moza” in Egypt maps to canonical hind shank (shank: Rear leg, below the knee joint). In Kazakhstan, look for labels such as zhilik. 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.