Can lábszár 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

What should I ask for at a butcher in Bolivia?

Ask for "Ossobuco para Chairo, con el hueso" when looking for lábszár in Bolivia.

What is lábszár in Bolivia?

Q: What is lábszár in Bolivia?

lábszár is the Hungary retail name for the hind shank, which sits on the shank primal. In Bolivia, the same cut is most often labeled ossobuco bo.

Q: What is lábszár called in Bolivia?

Look for ossobuco bo—mapped to Hind Shank (hind shank).

Q: What primal is lábszár from?

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

Exact match

labszar

is ossobuco bo in Bolivia

Ask for: ossobuco bo

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 Bolivia

ossobuco bo

Say this at the butcher

“Ossobuco para Chairo, con el hueso”

'Ossobuco for Chairo soup, with bone'

What is this cut?·Global guide

How to order steak doneness

Hungary → Bolivia

rareVéresen→Vuelta y vuelta48–55°C

medium rareFélig nyers→Término medio55–60°C

mediumKözepesen átsütve→Tres cuartos60–65°C

well doneJól átsütve→Bien cocido70–100°C

Bolivia splits regionally: the Camba lowlands (Santa Cruz) mirror Argentine Término Medio standards; the Colla highlands (La Paz, Potosí) prefer Well Done for tradition and food-safety reasons at altitude.

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

Detailed explanation

“lábszár” in Hungary maps to canonical hind shank (shank: Rear leg, below the knee joint). In Bolivia, look for labels such as ossobuco bo. 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

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fore shank (shank)cola (round)

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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.