Can kolenica 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 kolenica in Bosnia & Herzegovina?

Q: What is kolenica in Bosnia & Herzegovina?

kolenica is the North Macedonia 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 kolenica called in Bosnia & Herzegovina?

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

Q: What primal is kolenica from?

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

Close match

kolenica

is very similar to 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

North Macedonia → Bosnia & Herzegovina

rareКрваво→Krvavo48–55°C

medium rareСлабо печено→Slabije pečeno55–60°C

mediumСредно печено→Srednje pečeno60–65°C

well doneДобро печено→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

“kolenica” in North Macedonia 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.