Can pontiki 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 Nicaragua?

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

shank primal · Greece

pontiki

Q: What is pontiki in Nicaragua?

pontiki is the Greece retail name for the hind shank, which sits on the shank primal. In Nicaragua, the same cut is most often labeled jarrete.

Q: What is pontiki called in Nicaragua?

Look for jarrete—mapped to Hind Shank (hind shank).

Q: What primal is pontiki from?

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

In Nicaragua, this cut is jarrete.

Cultural equivalent · Confidence 0.85

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 Nicaraguajarrete

What is this cut →Global guide →

How to order steak doneness

Greece → Nicaragua

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

“Ποντίκι” in Greece maps to canonical hind shank (shank: Rear leg, below the knee joint). In Nicaragua, look for labels such as jarrete. 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.