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 Latvia?

In Latvia, medium rare is called "Vidēji asiņains". Rare is "Ar asinīm" and well done is "Pilnībā izcepts".

What should I ask for at a butcher in Latvia?

Ask for "Stilbu galertam, ar kaulu" when looking for lábszár in Latvia.

shank primal · Hungary

lábszár

Q: What is lábszár in Latvia?

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

Q: What is lábszár called in Latvia?

Look for stilbs—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 Latvia, this cut is stilbs.

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 Latviastilbs

What is this cut →Global guide →

How to order steak doneness

Hungary → Latvia

rare	Véresen	→	Ar asinīm	48–55°C
medium rare	Félig nyers	→	Vidēji asiņains	55–60°C
medium	Közepesen átsütve	→	Vidēji izcepts	60–65°C
well done	Jól átsütve	→	Pilnībā izcepts	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 Latvia, look for labels such as stilbs. 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.