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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What is knimi in Turkey?

Q: What is knimi in Turkey?

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

Q: What is knimi called in Turkey?

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 Turkey

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 Turkey

fore shank

What is this cut?·Global guide

How to order steak doneness

Greece → Turkey

rareΑνίσπαστο→Az pişmiş48–55°C

medium rareΜισοψημένο→Az orta55–60°C

mediumΜέτριο→Orta pişmiş60–65°C

well doneΚαλοψημένο→Çok pişmiş70–100°C

Turkish cuisine traditionally serves grilled meats well-done. Az pişmiş (rare) is uncommon outside modern Istanbul steakhouses.

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 Turkey, 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

incik (shank)döş (brisket)

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.