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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What is knimi in Panama?

Q: What is knimi in Panama?

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

Q: What is knimi called in Panama?

Look for fore shank—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 fore shank in Panama

Ask for: fore shank

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 Panama

fore shank

What is this cut?·Global guide

How to order steak doneness

Greece → Panama

rareΑνίσπαστο→Término Rojo48–55°C

medium rareΜισοψημένο→Término Medio55–60°C

mediumΜέτριο→Tres Cuartos60–65°C

well doneΚαλοψημένο→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

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 Panama, look for labels such as fore shank. 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

jarret (shank)pecho (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.