Can knimi 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 · Greece

knimi

Q: What is knimi in Mexico?

knimi is the Greece retail name for the foreshank, which sits on the shank primal. In Mexico, the same cut is most often labeled Chambarete de mano.

Q: What is knimi called in Mexico?

Look for Chambarete de mano—mapped to Fore Shank (foreshank).

Q: What primal is knimi from?

Fore Shank is on the shank primal (Front leg, below the elbow joint).

In Mexico, this cut is Chambarete de mano.

Close match · Confidence 0.85

Fig. 1 · Front leg, below the elbow joint · shank primal

About this cut

Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.

Primalshank

LocationFront leg, below the elbow joint

In MexicoChambarete de mano

What is this cut →Global guide →

How to order steak doneness

Greece → Mexico

rare	Ανίσπαστο	→	Rojo	48–55°C
medium rare	Μισοψημένο	→	Término medio	55–60°C
medium	Μέτριο	→	Tres cuartos	60–65°C
well done	Καλοψημένο	→	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

“knimi” in Greece maps to canonical fore shank (shank: Front leg, below the elbow joint). In Mexico, look for labels such as Chambarete de mano. Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.