Can lagarto 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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What should I ask for at a butcher in Ukraine?

Ask for "Дайте гомілку для супу" when looking for lagarto in Ukraine.

What is lagarto in Ukraine?

Q: What is lagarto in Ukraine?

lagarto is the Colombia retail name for the hind shank, which sits on the shank primal. In Ukraine, the same cut is most often labeled homilka zadnya or homilka.

Q: What is lagarto called in Ukraine?

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

Q: What primal is lagarto from?

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

Close match

lagarto

is very similar to homilka zadnya in Ukraine

Ask for: homilka zadnya or homilka

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 Ukraine

homilka zadnya · homilka

Say this at the butcher

“Дайте гомілку для супу”

Using Ukrainian гомілка rather than Russian голяшка

What is this cut?·Global guide

How to order steak doneness

Colombia → Ukraine

rareCruda→З кров'ю48–55°C

medium rareTérmino medio→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien asada→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home cooking defaults to well-done.

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

Detailed explanation

“lagarto” in Colombia maps to canonical hind shank (shank: Rear leg, below the knee joint). In Ukraine, look for labels such as homilka zadnya · homilka. 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

homilka perednya (shank)khvist (round)

Compare with similar cuts

Other countries & routes

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

Explore more cuts

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