Can al-mellaj 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

What is al-mellaj in Bosnia & Herzegovina?

Q: What is al-mellaj in Bosnia & Herzegovina?

al-mellaj is the Morocco retail name for the hind shank, which sits on the shank primal. In Bosnia & Herzegovina, the same cut is most often labeled kolerica.

Q: What is al-mellaj called in Bosnia & Herzegovina?

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

Q: What primal is al-mellaj from?

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

Exact match

al mellaj

is kolerica in Bosnia & Herzegovina

Ask for: kolerica

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 Bosnia & Herzegovina

kolerica

What is this cut?·Global guide

How to order steak doneness

Morocco → Bosnia & Herzegovina

rareSaigant→Krvavo48–55°C

medium rareSaignant→Slabije pečeno55–60°C

mediumMoyennement→Srednje pečeno60–65°C

well doneTayeb Bezzaf→Reš pečeno70–100°C

Bosnian grilled meats (ćevapi, pljeskavica) are traditionally well-done. Biftek is the exception — medium is accepted in Sarajevo steakhouses.

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

Detailed explanation

“al-mellaj” in Morocco maps to canonical hind shank (shank: Rear leg, below the knee joint). In Bosnia & Herzegovina, look for labels such as kolerica. 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

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fore shank (shank)oxtail (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.