Can kenchi 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 Romania?

In Romania, medium rare is called "Mediu spre rar". Rare is "În sânge" and well done is "Bine făcut".

What should I ask for at a butcher in Romania?

Ask for "Rasol cu os, pentru ciorbă" when looking for kenchi in Romania.

What is kenchi in Romania?

Q: What is kenchi in Romania?

kenchi is the Philippines retail name for the hind shank, which sits on the shank primal. In Romania, the same cut is most often labeled rasol.

Q: What is kenchi called in Romania?

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

Q: What primal is kenchi from?

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

Close match

the kenchi naming hierarchy

is very similar to rasol in Romania

Ask for: rasol

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 Romania

rasol

Say this at the butcher

“Rasol cu os, pentru ciorbă”

'Shank with bone, for sour soup' — the dish defines the cut

What is this cut?·Global guide

How to order steak doneness

Philippines → Romania

rareHilaw-hilaw pa→În sânge48–55°C

medium rareMedium rare→Mediu spre rar55–60°C

mediumMedium→Mediu60–65°C

well doneLutong-luto→Bine făcut70–100°C

Romanian cuisine traditionally favors well-done for stews and soups. Medium is the modern standard in Bucharest steakhouses.

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

Detailed explanation

“The Kenchi Naming Hierarchy” in Philippines maps to canonical hind shank (shank: Rear leg, below the knee joint). In Romania, look for labels such as rasol. 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)coadă (round)

Compare with similar cuts

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.