shank primal · Guatemala
In Himachal Pradesh & Uttarakhand, this cut is nalli himachal, also sold as haddi-guda himachal, nalli uttarakhand, haddi-guda uttarakhand.(water buffalo (buff))
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 | Rojo | → | Rare |
| medium rare | Término medio | → | Medium rare |
| medium | Tres cuartos | → | Medium |
| well done | Bien cocido | → | Well done |
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.
“camote” in Guatemala maps to canonical hind shank (shank: Rear leg, below the knee joint). In Himachal Pradesh & Uttarakhand, look for labels such as nalli himachal · haddi-guda himachal · nalli uttarakhand · haddi-guda uttarakhand. 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.