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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Ποντίκι, για σούπα" when looking for lábszár in Greece.

shank primal · Hungary

lábszár

Q: What is lábszár in Greece?

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

Q: What is lábszár called in Greece?

Look for pontiki—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 Greece, this cut is pontiki.

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 Greecepontiki

What is this cut →Global guide →

How to order steak doneness

Hungary → Greece

rare	Véresen	→	Ανίσπαστο	48–55°C
medium rare	Félig nyers	→	Μισοψημένο	55–60°C
medium	Közepesen átsütve	→	Μέτριο	60–65°C
well done	Jól átsütve	→	Καλοψημένο	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 Greece, look for labels such as pontiki. 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.