Can kolenica 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

shank primal · North Macedonia

kolenica

Q: What is kolenica in Chile?

kolenica is the North Macedonia retail name for the hind shank, which sits on the shank primal. In Chile, the same cut is most often labeled Osobuco de pierna.

Q: What is kolenica called in Chile?

Look for Osobuco de pierna—mapped to Hind Shank (hind shank).

Q: What primal is kolenica from?

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

In Chile, this cut is Osobuco de pierna.

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 ChileOsobuco de pierna

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Chile

rare	Крваво	→	A lo inglés	48–55°C
medium rare	Слабо печено	→	A punto	55–60°C
medium	Средно печено	→	Tres cuartos	60–65°C
well done	Добро печено	→	Bien cocido	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

“kolenica” in North Macedonia maps to canonical hind shank (shank: Rear leg, below the knee joint). In Chile, look for labels such as Osobuco de pierna. 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.