Can incik 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What is incik in Germany?

Q: What is incik in Germany?

incik is the Turkey retail name for the hind shank, which sits on the shank primal. In Germany, the same cut is most often labeled Hesse.

Q: What is incik called in Germany?

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

Q: What primal is incik from?

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

Exact match

incik

is Hesse in Germany

Ask for: Hesse

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 Germany

Hesse

What is this cut?·Global guide

How to order steak doneness

Turkey → Germany

rareAz pişmiş→Blutig48–55°C

medium rareAz orta→Rosa55–60°C

mediumOrta pişmiş→Halb durch60–65°C

well doneÇok pişmiş→Durch / Gut durch70–100°C

German steaks are traditionally cooked more than French or American preferences. Medium (Rosa) is the most common order.

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

Detailed explanation

“incik” in Turkey maps to canonical hind shank (shank: Rear leg, below the knee joint). In Germany, look for labels such as Hesse. 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)Ochsenschwanz (round)

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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.