Can garrón delantero 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is garrón delantero in Uruguay?

Q: What is garrón delantero in Uruguay?

garrón delantero is the Argentina retail name for the foreshank, which sits on the shank primal. In Uruguay, the same cut is most often labeled Garrón delantero.

Q: What is garrón delantero called in Uruguay?

Look for Garrón delantero—mapped to Fore Shank (foreshank).

Q: What primal is garrón delantero from?

Fore Shank is on the shank primal (Front leg, below the elbow joint).

Close match

garron delantero

is very similar to Garrón delantero in Uruguay

Ask for: Garrón delantero

About this cut

Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.

shank primal · Front leg, below the elbow joint

In Uruguay

Garrón delantero

What is this cut?·Global guide

How to order steak doneness

Argentina → Uruguay

rareJugoso→Jugoso48–55°C

medium rareA punto→A punto55–60°C

mediumCocido→Cocido60–65°C

well doneBien cocido→Bien cocido70–100°C

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

Detailed explanation

“garrón delantero” in Argentina maps to canonical fore shank (shank: Front leg, below the elbow joint). In Uruguay, look for labels such as Garrón delantero. Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.

Keep exploring

Related cuts

Garrón (shank)Pecho (brisket)

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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.