Can dzholan 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 Kazakhstan?

In Kazakhstan, medium rare is called "Ortasha pyskhan (az)". Rare is "Shala pyskhan" and well done is "Ja'sy pyskhan".

What should I ask for at a butcher in Kazakhstan?

Ask for "Zhilikti ūzynyraq qaldyrșy" when looking for dzholan in Kazakhstan.

What is dzholan in Kazakhstan?

Q: What is dzholan in Kazakhstan?

dzholan is the Bulgaria retail name for the hind shank, which sits on the shank primal. In Kazakhstan, the same cut is most often labeled zhilik.

Q: What is dzholan called in Kazakhstan?

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

Q: What primal is dzholan from?

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

Cultural equivalent

has no direct equivalent in Kazakhstan. Closest: zhilik

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.

shank primal · Rear leg, below the knee joint

In Kazakhstan

zhilik

Say this at the butcher

“Zhilikti ūzynyraq qaldyrșy”

'Leave the Zhilik bone longer' — respects the guest-honor tradition

What is this cut?·Global guide

How to order steak doneness

Bulgaria → Kazakhstan

rareАлангле→Shala pyskhan48–55°C

medium rareСредно алангле→Ortasha pyskhan (az)55–60°C

mediumСредно изпечено→Ortasha pyskhan60–65°C

well doneДобре изпечено→Ja'sy pyskhan70–100°C

Kazakh culture emphasizes well-cooked meat for safety and tenderness in traditional boiled dishes. Rare is very rare to find outside Astana/Almaty international steakhouses.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“Джолан” in Bulgaria maps to canonical hind shank (shank: Rear leg, below the knee joint). In Kazakhstan, look for labels such as zhilik. 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.

Keep exploring

Related cuts

fore shank (shank)quyryq (round)

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.