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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What is knimi in Switzerland?

Q: What is knimi in Switzerland?

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

Q: What is knimi called in Switzerland?

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 Switzerland

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 Switzerland

fore shank

What is this cut?·Global guide

How to order steak doneness

Greece → Switzerland

rareΑνίσπαστο→Bleu48–55°C

medium rareΜισοψημένο→Saignant55–60°C

mediumΜέτριο→À point60–65°C

well doneΚαλοψημένο→Bien cuit70–100°C

Swiss steakhouses use French doneness terms even in German-speaking regions. 'Saignant' (medium rare) is standard across all cantons.

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 Switzerland, 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

haxe (shank)federstück (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.