Can karkas 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What should I ask for at a butcher in Hungary?

Ask for "Lábszárt kérek pörközthöz" when looking for karkas in Hungary.

What is karkas in Hungary?

Q: What is karkas in Hungary?

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

Q: What is karkas called in Hungary?

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

Q: What primal is karkas from?

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

Close match

karkas

is very similar to lábszár in Hungary

Ask for: lábszár

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 Hungary

lábszár

Say this at the butcher

“Lábszárt kérek pörközthöz”

'Shank for pörkölt' — specifying the dish communicates the exact cut needed

What is this cut?·Global guide

How to order steak doneness

Lithuania → Hungary

rareSu krauju→Véresen48–55°C

medium rareVidutiniškai nekeptas→Félig nyers55–60°C

mediumVidutiniškai iškeptas→Közepesen átsütve60–65°C

well doneGerai iškeptas→Jól átsütve70–100°C

Traditional Hungarian cooking favors well-done. Medium rare (félig nyers, literally 'half raw') is a modern restaurant preference.

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

Detailed explanation

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