Can knimi 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What is knimi in Austria?

Q: What is knimi in Austria?

knimi is the Greece retail name for the foreshank, which sits on the shank primal. In Austria, the same cut is most often labeled vorderer wadschinken.

Q: What is knimi called in Austria?

Look for vorderer wadschinken—mapped to Fore Shank (foreshank).

Q: What primal is knimi from?

Fore Shank is on the shank primal (Front leg, below the elbow joint).

Close match

knimi

is very similar to vorderer wadschinken in Austria

Ask for: vorderer wadschinken

About this cut

Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.

shank primal · Front leg, below the elbow joint

In Austria

vorderer wadschinken

What is this cut?·Global guide

How to order steak doneness

Greece → Austria

rareΑνίσπαστο→Blutig48–55°C

medium rareΜισοψημένο→Rosa55–60°C

mediumΜέτριο→Halbdurch60–65°C

well doneΚαλοψημένο→Durch70–100°C

Austrian steakhouses use Rosa (medium rare) as the standard for Beiried. Traditional home cooking defaults to Halbdurch (medium).

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

Detailed explanation

“knimi” in Greece maps to canonical fore shank (shank: Front leg, below the elbow joint). In Austria, look for labels such as vorderer wadschinken. Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.

Keep exploring

Related cuts

wadschinken (shank)brust (brisket)

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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.