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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

shank primal · Latvia

stilbs

Q: What is stilbs in Netherlands?

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

Q: What is stilbs called in Netherlands?

Look for Schenkel—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 Netherlands, this cut is Schenkel.

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 NetherlandsSchenkel

What is this cut →Global guide →

How to order steak doneness

Latvia → Netherlands

rare	Ar asinīm	→	Rood	48–55°C
medium rare	Vidēji asiņains	→	Half doorbakken	55–60°C
medium	Vidēji izcepts	→	Doorbakken	60–65°C
well done	Pilnībā izcepts	→	Goed doorbakken	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 Netherlands, look for labels such as Schenkel. 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.