Can potjiekos cut 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 New Zealand?

In New Zealand, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

shank primal · South Africa

potjiekos cut

Q: What is potjiekos cut in New Zealand?

potjiekos cut is the South Africa retail name for the hind shank, which sits on the shank primal. In New Zealand, the same cut is most often labeled hind shank.

Q: What is potjiekos cut called in New Zealand?

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

Q: What primal is potjiekos cut from?

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

In New Zealand, this cut is hind shank.

Approximate match · Confidence 0.60

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 New Zealandhind shank

What is this cut →Global guide →

How to order steak doneness

South Africa → New Zealand

rare	Rare	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Well done	→	Well done	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

“potjiekos cut” in South Africa maps to canonical hind shank (shank: Rear leg, below the knee joint). In New Zealand, look for labels such as hind shank. 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.