Can stilbs 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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What is stilbs in Netherlands?

Q: What is stilbs in Netherlands?

stilbs is the Latvia retail name for the hind shank, which sits on the shank primal. In Netherlands, the same cut is most often labeled Schenkel.

Q: What is stilbs called in Netherlands?

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

Q: What primal is stilbs from?

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

Exact match

stilbs

is Schenkel in Netherlands

Ask for: Schenkel

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 Netherlands

Schenkel

What is this cut?·Global guide

How to order steak doneness

Latvia → Netherlands

rareAr asinīm→Rood48–55°C

medium rareVidēji asiņains→Half doorbakken55–60°C

mediumVidēji izcepts→Doorbakken60–65°C

well donePilnībā izcepts→Goed doorbakken70–100°C

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

Detailed explanation

“stilbs” in Latvia maps to canonical hind shank (shank: Rear leg, below the knee joint). In Netherlands, look for labels such as Schenkel. 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

Related cuts

fore shank (shank)Ossenstaart (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.