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 Saudi Arabia?

In Saudi Arabia, medium rare is called "Medium rare". Rare is "Nay" and well done is "Matboukh jayidan".

What should I ask for at a butcher in Saudi Arabia?

Ask for "أريد موزة للكبسة، لو سمحت" when looking for kenchi in Saudi Arabia.

What is kenchi in Saudi Arabia?

Q: What is kenchi in Saudi Arabia?

kenchi is the Philippines retail name for the hind shank, which sits on the shank primal. In Saudi Arabia, the same cut is most often labeled moza sa.

Q: What is kenchi called in Saudi Arabia?

Look for moza sa—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 moza sa in Saudi Arabia

Ask for: moza sa

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 Saudi Arabia

moza sa

Say this at the butcher

“أريد موزة للكبسة، لو سمحت”

'I want Moza for Kabsa, please' — the definitive Saudi request

What is this cut?·Global guide

How to order steak doneness

Philippines → Saudi Arabia

rareHilaw-hilaw pa→Nay48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Noss istiwah60–65°C

well doneLutong-luto→Matboukh jayidan70–100°C

High-end Riyadh and Jeddah steakhouses use English doneness terms and serve medium-rare as standard. Traditional Saudi palate remains Matboukh jayidan (well done).

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 Saudi Arabia, look for labels such as moza sa. 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)akkawi sa (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.