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 Singapore?

In Singapore, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is kenchi in Singapore?

Q: What is kenchi in Singapore?

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

Q: What is kenchi called in Singapore?

Look for shin—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 shin in Singapore

Ask for: shin

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 Singapore

shin

What is this cut?·Global guide

How to order steak doneness

Philippines → Singapore

rareHilaw-hilaw pa→Rare48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneLutong-luto→Well done70–100°C

Singapore's high-end steakhouses operate at international standards with the full 5-stage scale (Rare to Well Done). Local 'Zi Char' cuisine and food court beef dishes default to Well Done — especially Beef Hor Fun and stir-fried beef. Singapore is one of the few Southeast Asian cultures where Rare/Medium-Rare is commonly ordered by locals, not just expats.

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 Singapore, look for labels such as shin. 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)oxtail sg (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.