Can koljenica 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

shank primal · Montenegro

koljenica

Q: What is koljenica in Bosnia & Herzegovina?

koljenica is the Montenegro retail name for the hind shank, which sits on the shank primal. In Bosnia & Herzegovina, the same cut is most often labeled kolerica.

Q: What is koljenica called in Bosnia & Herzegovina?

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

Q: What primal is koljenica from?

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

In Bosnia & Herzegovina, this cut is kolerica.

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 Bosnia & Herzegovinakolerica

What is this cut →Global guide →

How to order steak doneness

Montenegro → Bosnia & Herzegovina

rare	Krvavo	→	Krvavo	48–55°C
medium rare	Slabije pečeno	→	Slabije pečeno	55–60°C
medium	Srednje pečeno	→	Srednje pečeno	60–65°C
well done	Dobro pečeno	→	Reš pečeno	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

“koljenica” in Montenegro maps to canonical hind shank (shank: Rear leg, below the knee joint). In Bosnia & Herzegovina, look for labels such as kolerica. 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.