shank primal · Switzerland
In Meghalaya, this cut is khoh kjat, also sold as nalli meghalaya.
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.
| rare | Bleu | → | Rare |
| medium rare | Saignant | → | Medium rare |
| medium | À point | → | Medium |
| well done | Bien cuit | → | Tep tep |
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.
“haxe” in Switzerland maps to canonical hind shank (shank: Rear leg, below the knee joint). In Meghalaya, look for labels such as khoh kjat · nalli meghalaya. 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.
This information is for educational purposes only and may vary by region or butcher practices.