Can khichda cut 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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What should I ask for at a butcher in Turkey?

Ask for "İncik, haşlama için" when looking for khichda cut in Turkey.

shank primal · Central India

khichda cut

Q: What is khichda cut in Turkey?

khichda cut is the Central India retail name for the hind shank, which sits on the shank primal. In Turkey, the same cut is most often labeled incik.

Q: What is khichda cut called in Turkey?

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

Q: What primal is khichda cut from?

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

In Turkey, this cut is incik.

Approximate match · Confidence 0.65

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 Turkeyincik

What is this cut →Global guide →

How to order steak doneness

Central India → Turkey

rare	Rare	→	Az pişmiş	48–55°C
medium rare	Medium rare	→	Az orta	55–60°C
medium	Medium	→	Orta pişmiş	60–65°C
well done	Pakka	→	Çok pişmiş	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

“khichda cut” in Central India maps to canonical hind shank (shank: Rear leg, below the knee joint). In Turkey, look for labels such as incik. 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.