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 South Africa?

In South Africa, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What should I ask for at a butcher in South Africa?

Ask for "Potjiekos mix, met been, vir die Sondag" when looking for stilbs in South Africa.

shank primal · Latvia

stilbs

Q: What is stilbs in South Africa?

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

Q: What is stilbs called in South Africa?

Look for potjiekos cut—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 South Africa, this cut is potjiekos cut.

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 South Africapotjiekos cut

What is this cut →Global guide →

How to order steak doneness

Latvia → South Africa

rare	Ar asinīm	→	Rare	48–55°C
medium rare	Vidēji asiņains	→	Medium rare	55–60°C
medium	Vidēji izcepts	→	Medium	60–65°C
well done	Pilnībā izcepts	→	Well done	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 South Africa, look for labels such as potjiekos 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.