Can golyashka 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 Romania?

In Romania, medium rare is called "Mediu spre rar". Rare is "În sânge" and well done is "Bine făcut".

What should I ask for at a butcher in Romania?

Ask for "Rasol cu os, pentru ciorbă" when looking for golyashka in Romania.

shank primal · Russia

golyashka

Q: What is golyashka in Romania?

golyashka is the Russia retail name for the hind shank, which sits on the shank primal. In Romania, the same cut is most often labeled rasol.

Q: What is golyashka called in Romania?

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

Q: What primal is golyashka from?

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

In Romania, this cut is rasol.

Close match · Confidence 0.75

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 Romaniarasol

What is this cut →Global guide →

How to order steak doneness

Russia → Romania

rare	С кровью	→	În sânge	48–55°C
medium rare	Medium rare	→	Mediu spre rar	55–60°C
medium	Medium	→	Mediu	60–65°C
well done	Хорошо прожаренный	→	Bine făcut	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

“golyashka” in Russia maps to canonical hind shank (shank: Rear leg, below the knee joint). In Romania, look for labels such as rasol. 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.