Can pręga 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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

shank primal · Poland

pręga

Q: What is pręga in Norway?

pręga is the Poland retail name for the hind shank, which sits on the shank primal. In Norway, the same cut is most often labeled skank.

Q: What is pręga called in Norway?

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

Q: What primal is pręga from?

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

In Norway, this cut is skank.

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 Norwayskank

What is this cut →Global guide →

How to order steak doneness

Poland → Norway

rare	Krwisty	→	Rå	48–55°C
medium rare	Średnio krwisty	→	Medium rå	55–60°C
medium	Średnio wysmażony	→	Medium	60–65°C
well done	Dobrze wysmażony	→	Godt stekt	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

“pręga” in Poland maps to canonical hind shank (shank: Rear leg, below the knee joint). In Norway, look for labels such as skank. 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.