Half our customers ask for kýta, the other half for but, and both mean the same piece of lamb. If you are shopping across two butchery traditions, the vocabulary is the hard part. Here is the short glossary we use at the counter.
Lamb
- Leg — CZ kýta · TR but
- Shoulder — CZ plec · TR kol
- Rack / cutlets — CZ hřbet, kotlety · TR pirzola
- Neck — CZ krk · TR boyun
- Shank — CZ kližka · TR incik
- Ribs — CZ žebra · TR kaburga
Beef
- Topside / round — CZ zadní, ořech · TR tranç
- Sirloin — CZ roštěná · TR kontrfile
- Tenderloin — CZ svíčková · TR bonfile
- Shin — CZ kližka · TR incik
- Brisket — CZ hrudí · TR döş
- Mince — CZ mleté maso · TR kıyma
Two false friends
Kližka covers both the shank on a lamb and the shin on a beef carcass, so say which animal you mean. And Czech svíčková is the tenderloin as a cut, but also the name of the sauce dish — context decides.
The shortcut
You do not have to get the word right. Tell us the dish you are making, or just say fast-over-fire or slow-in-a-pot, and we will hand you the correct piece. That is what a counter is for.
Where to get it
All of it comes from our own farm near Rakovník and our own abattoir. You can buy it over the counter at Anatolia Meat Market, Na Poříčí 1933/36, Prague 1 (every day 09:00–21:00), order it online, or eat it cooked over charcoal next door at Anatolia Grill Restaurant.
