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 Thailand?

In Thailand, medium rare is called "Midiam rae". Rare is "Rae" and well done is "Sook".

What should I ask for at a butcher in Thailand?

Ask for "Ao nong, tum kaeng krap" when looking for karkas in Thailand.

What is karkas in Thailand?

Q: What is karkas in Thailand?

karkas is the Lithuania retail name for the hind shank, which sits on the shank primal. In Thailand, the same cut is most often labeled nong or nuea pueay.

Q: What is karkas called in Thailand?

Look for nong, nuea pueay—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 nong in Thailand

Ask for: nong or nuea pueay

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 Thailand

nong · nuea pueay

Say this at the butcher

“Ao nong, tum kaeng krap”

'I want shank, for curry/soup' — dish-driven functional request

What is this cut?·Global guide

How to order steak doneness

Lithuania → Thailand

rareSu krauju→Rae48–55°C

medium rareVidutiniškai nekeptas→Midiam rae55–60°C

mediumVidutiniškai iškeptas→Midiam60–65°C

well doneGerai iškeptas→Sook70–100°C

Traditional Thai beef is served either 'Sook' (well done, for soups/curries) or 'Sook-sook' (very well done, for street BBQ). Modern steakhouses in Bangkok use phonetic English borrows (Rae, Midiam). Cultural preference strongly favors well-cooked meat — Thai-Brahman local beef is lean and tough, producing tough rare steaks without marbling.

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 Thailand, look for labels such as nong · nuea pueay. 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)hang wua (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.