Can pręga 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 Honduras?

In Honduras, medium rare is called "Término medio". Rare is "Rojo" and well done is "Bien cocido".

What should I ask for at a butcher in Honduras?

Ask for "Jarret para sopa de res, con tuétano" when looking for pręga in Honduras.

What is pręga in Honduras?

Q: What is pręga in Honduras?

pręga is the Poland retail name for the hind shank, which sits on the shank primal. In Honduras, the same cut is most often labeled jarret.

Q: What is pręga called in Honduras?

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

Q: What primal is pręga from?

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

Close match

prega

is very similar to jarret in Honduras

Ask for: jarret

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 Honduras

jarret

Say this at the butcher

“Jarret para sopa de res, con tuétano”

'Shank for beef soup, with marrow'

What is this cut?·Global guide

How to order steak doneness

Poland → Honduras

rareKrwisty→Rojo48–55°C

medium rareŚrednio krwisty→Término medio55–60°C

mediumŚrednio wysmażony→Tres cuartos60–65°C

well doneDobrze wysmażony→Bien cocido70–100°C

Hondurans strongly prefer Bien Cocida in home cooking (especially Plato Típico). Modern steakhouses in San Pedro Sula and Tegucigalpa use Término Medio for grilled cuts.

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

Detailed explanation

“pręga” in Poland maps to canonical hind shank (shank: Rear leg, below the knee joint). In Honduras, look for labels such as jarret. 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)cola (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.