offal primal · Kerala
In North Macedonia, this cut is tendon.
About this cut
Collagen-rich connective tissue extracted from the leg joints, particularly the Achilles tendon area. Extremely gelatinous when slow-cooked; provides body and sticky texture to braises and soups. Prized in Korean, Vietnamese, and South Asian cuisine for its chew and the richness it adds to broth.
| rare | Rare | → | Крваво |
| medium rare | Medium rare | → | Слабо печено |
| medium | Medium | → | Средно печено |
| well done | Lutu | → | Добро печено |
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.
“urat” in Kerala maps to canonical tendon (offal: Connective tissue at joints — particularly the hock/lower leg). In North Macedonia, look for labels such as tendon. Collagen-rich connective tissue extracted from the leg joints, particularly the Achilles tendon area. Extremely gelatinous when slow-cooked; provides body and sticky texture to braises and soups. Prized in Korean, Vietnamese, and South Asian cuisine for its chew and the richness it adds to broth.
This information is for educational purposes only and may vary by region or butcher practices.