Can homilka 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 homilka in Panama.

shank primal · Ukraine

homilka

Q: What is homilka in Panama?

homilka is the Ukraine 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 homilka called in Panama?

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

Q: What primal is homilka from?

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

In Panama, this cut is jarret.

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 Panamajarret

What is this cut →Global guide →

How to order steak doneness

Ukraine → Panama

rare	З кров'ю	→	Término Rojo	48–55°C
medium rare	Medium rare	→	Término Medio	55–60°C
medium	Medium	→	Tres Cuartos	60–65°C
well done	Добре просмажений	→	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

“homilka” in Ukraine 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.