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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What should I ask for at a butcher in Russia?

Ask for "Дайте голяшку для супа" when looking for kenchi in Russia.

What is kenchi in Russia?

Q: What is kenchi in Russia?

kenchi is the Philippines retail name for the hind shank, which sits on the shank primal. In Russia, the same cut is most often labeled голяшка задняя or голяшка.

Q: What is kenchi called in Russia?

Look for голяшка задняя, голяшка—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 голяшка задняя in Russia

Ask for: голяшка задняя or голяшка

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 Russia

голяшка задняя · голяшка

Say this at the butcher

“Дайте голяшку для супа”

Shank is explicitly requested for soup

What is this cut?·Global guide

How to order steak doneness

Philippines → Russia

rareHilaw-hilaw pa→С кровью48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneLutong-luto→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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 Russia, look for labels such as голяшка задняя · голяшка. 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

голяшка передняя (shank)хвост (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.