Can lábszár 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 Croatia?

In Croatia, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Jače pečeno".

shank primal · Hungary

lábszár

Q: What is lábszár in Croatia?

lábszár is the Hungary retail name for the hind shank, which sits on the shank primal. In Croatia, the same cut is most often labeled koljenica.

Q: What is lábszár called in Croatia?

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

Q: What primal is lábszár from?

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

In Croatia, this cut is koljenica.

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 Croatiakoljenica

What is this cut →Global guide →

How to order steak doneness

Hungary → Croatia

rare	Véresen	→	Krvavo	48–55°C
medium rare	Félig nyers	→	Slabije pečeno	55–60°C
medium	Közepesen átsütve	→	Srednje pečeno	60–65°C
well done	Jól átsütve	→	Jače pečeno	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

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