Can khong-gou 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

shank primal · Manipur

khong-gou

Q: What is khong-gou in Albania?

khong-gou is the Manipur retail name for the hind shank, which sits on the shank primal. In Albania, the same cut is most often labeled kyç.

Q: What is khong-gou called in Albania?

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

Q: What primal is khong-gou from?

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

In Albania, this cut is kyç.

Close match · Confidence 0.85

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 Albaniakyç

What is this cut →Global guide →

How to order steak doneness

Manipur → Albania

rare	Rare	→	I gjallë	48–55°C
medium rare	Medium rare	→	Mesatar i rrallë	55–60°C
medium	Medium	→	Mesatar	60–65°C
well done	Manghatpa	→	I pjekur mirë	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

“khong-gou” in Manipur maps to canonical hind shank (shank: Rear leg, below the knee joint). In Albania, look for labels such as kyç. 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.