Can shrir kidmi 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What is shrir kidmi in Greece?

Q: What is shrir kidmi in Greece?

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

Q: What is shrir kidmi called in Greece?

Look for knimi—mapped to Fore Shank (foreshank).

Q: What primal is shrir kidmi from?

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

Close match

shrir kidmi

is very similar to knimi in Greece

Ask for: knimi

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 Greece

knimi

What is this cut?·Global guide

How to order steak doneness

Israel → Greece

rareרייר→Ανίσπαστο48–55°C

medium rareמדיום רייר→Μισοψημένο55–60°C

mediumמדיום→Μέτριο60–65°C

well doneוול דאן→Καλοψημένο70–100°C

Traditional Greek tavernas serve meat well-done (καλοψημένο) unless specified. Rare is 'ble' (blue) in some restaurants — borrowed from French.

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

Detailed explanation

“shrir kidmi” in Israel maps to canonical fore shank (shank: Front leg, below the elbow joint). In Greece, look for labels such as knimi. 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

pontiki (shank)stithos (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.