Can glejovka 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What should I ask for at a butcher in Panama?

Ask for "Jarret para sancocho, con hueso" when looking for glejovka in Panama.

shank primal · Slovakia

glejovka

Q: What is glejovka in Panama?

glejovka is the Slovakia retail name for the hind shank, which sits on the shank primal. In Panama, the same cut is most often labeled jarret.

Q: What is glejovka called in Panama?

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

Q: What primal is glejovka from?

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

In Panama, this cut is jarret.

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 Panamajarret

What is this cut →Global guide →

How to order steak doneness

Slovakia → Panama

rare	Krvavý	→	Término Rojo	48–55°C
medium rare	Stredne krvavý	→	Término Medio	55–60°C
medium	Stredne prepečený	→	Tres Cuartos	60–65°C
well done	Prepečený	→	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

“glejovka” in Slovakia maps to canonical hind shank (shank: Rear leg, below the knee joint). In Panama, look for labels such as jarret. 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.