Can Schenkel 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 · Netherlands

Schenkel

Q: What is Schenkel in Bosnia & Herzegovina?

Schenkel is the Netherlands 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 Schenkel called in Bosnia & Herzegovina?

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

Q: What primal is Schenkel from?

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

In Bosnia & Herzegovina, this cut is kolerica.

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 Bosnia & Herzegovinakolerica

What is this cut →Global guide →

How to order steak doneness

Netherlands → Bosnia & Herzegovina

rare	Rood	→	Krvavo	48–55°C
medium rare	Half doorbakken	→	Slabije pečeno	55–60°C
medium	Doorbakken	→	Srednje pečeno	60–65°C
well done	Goed doorbakken	→	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

“Schenkel” in Netherlands 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.