Can forlegg 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What is forlegg in Czech Republic?

Q: What is forlegg in Czech Republic?

forlegg is the Norway retail name for the foreshank, which sits on the shank primal. In Czech Republic, the same cut is most often labeled fore shank.

Q: What is forlegg called in Czech Republic?

Look for fore shank—mapped to Fore Shank (foreshank).

Q: What primal is forlegg from?

Fore Shank is on the shank primal (Front leg, below the elbow joint).

Close match

forlegg

is very similar to fore shank in Czech Republic

Ask for: fore shank

About this cut

Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.

shank primal · Front leg, below the elbow joint

In Czech Republic

fore shank

What is this cut?·Global guide

How to order steak doneness

Norway → Czech Republic

rareRå→Krvavý48–55°C

medium rareMedium rå→Středně krvavý55–60°C

mediumMedium→Středně propečený60–65°C

well doneGodt stekt→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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

Detailed explanation

“forlegg” in Norway maps to canonical fore shank (shank: Front leg, below the elbow joint). In Czech Republic, look for labels such as fore shank. Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.

Keep exploring

Related cuts

kližka (shank)hrudí (brisket)

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.