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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

shank primal · North Macedonia

kolenica

Q: What is kolenica in Portugal?

kolenica is the North Macedonia retail name for the hind shank, which sits on the shank primal. In Portugal, the same cut is most often labeled Chambão.

Q: What is kolenica called in Portugal?

Look for Chambão—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 Portugal, this cut is Chambão.

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 PortugalChambão

What is this cut →Global guide →

How to order steak doneness

North Macedonia → Portugal

rare	Крваво	→	Mal passado	48–55°C
medium rare	Слабо печено	→	Mal passado/ao ponto	55–60°C
medium	Средно печено	→	Ao ponto	60–65°C
well done	Добро печено	→	Bem passado	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 Portugal, look for labels such as Chambão. 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.