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What is dzholan?

Quick Answer

dzholan is a regional beef-cut name for the hind shank, on the shank primal (Rear leg, below the knee joint).

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What is dzholan in simple terms?
dzholan is a regional name for hind shank (Hind Shank), shank primal beef.

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What is dzholan called in the United States?
US retail labels for hind shank appear in the names-by-country section; common forms include the mapped English terms listed there.

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Where is dzholan on the cow?
dzholan refers to hind shank located at Rear leg, below the knee joint on the shank primal.

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Is dzholan steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still hind shank anatomically.

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Is dzholan the same as Fore Shank?
No—dzholan maps to hind shank; Fore Shank is foreshank.

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How do I translate dzholan for travel?
Use translation URLs from the list on this page, or open the Hind Shank hub.

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What is another name for dzholan?
See aliases and country rows above; the canonical term is hind shank.

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“dzholan” is a regional beef-cut name that maps to the canonical cut Hind Shank (shank primal).

Use the names-by-country section below when shopping or ordering abroad.

Global cut guide

Where it comes from

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. It is part of the shank primal (Rear leg, below the knee joint).

In menus and butcher shops it is often discussed next to Fore Shank, and Oxtail.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the shank primal (Rear leg, below the knee joint), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 7134 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · vs Fore Shank

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How this information is generated

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