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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What is incik in Netherlands?

Q: What is incik in Netherlands?

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

Q: What is incik called in Netherlands?

Look for Schenkel—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 Schenkel in Netherlands

Ask for: Schenkel

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 Netherlands

Schenkel

What is this cut?·Global guide

How to order steak doneness

Turkey → Netherlands

rareAz pişmiş→Rood48–55°C

medium rareAz orta→Half doorbakken55–60°C

mediumOrta pişmiş→Doorbakken60–65°C

well doneÇok pişmiş→Goed doorbakken70–100°C

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 Netherlands, look for labels such as Schenkel. 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)Ossenstaart (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.