Can glejovka 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is glejovka in Portugal?

Q: What is glejovka in Portugal?

glejovka is the Slovakia retail name for the hind shank, which sits on the shank primal. In Portugal, the same cut is most often labeled Chambão.

Q: What is glejovka called in Portugal?

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

Q: What primal is glejovka from?

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

Exact match

glejovka

is Chambão in Portugal

Ask for: Chambão

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 Portugal

Chambão

What is this cut?·Global guide

How to order steak doneness

Slovakia → Portugal

rareKrvavý→Mal passado48–55°C

medium rareStredne krvavý→Mal passado/ao ponto55–60°C

mediumStredne prepečený→Ao ponto60–65°C

well donePrepečený→Bem passado70–100°C

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

Detailed explanation

“glejovka” in Slovakia maps to canonical hind shank (shank: Rear leg, below the knee joint). In Portugal, look for labels such as Chambão. 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 (round)

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.