Can koljenica 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 koljenica in Netherlands?

Q: What is koljenica in Netherlands?

koljenica is the Montenegro 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 koljenica called in Netherlands?

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

Q: What primal is koljenica from?

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

Close match

koljenica

is very similar to 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

Montenegro → Netherlands

rareKrvavo→Rood48–55°C

medium rareSlabije pečeno→Half doorbakken55–60°C

mediumSrednje pečeno→Doorbakken60–65°C

well doneDobro pečeno→Goed doorbakken70–100°C

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

Detailed explanation

“koljenica” in Montenegro 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.