Can stilbs 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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

shank primal · Latvia

stilbs

Q: What is stilbs in Italy?

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

Q: What is stilbs called in Italy?

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

Q: What primal is stilbs from?

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

In Italy, this cut is Geretto.

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 ItalyGeretto

What is this cut →Global guide →

How to order steak doneness

Latvia → Italy

rare	Ar asinīm	→	Al sangue	48–55°C
medium rare	Vidēji asiņains	→	Cottura media	55–60°C
medium	Vidēji izcepts	→	Al punto	60–65°C
well done	Pilnībā izcepts	→	Ben cotto	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

“stilbs” in Latvia maps to canonical hind shank (shank: Rear leg, below the knee joint). In Italy, look for labels such as Geretto. 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.