Can vorderer wadschinken 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What is vorderer wadschinken in Switzerland?

Q: What is vorderer wadschinken in Switzerland?

vorderer wadschinken is the Austria retail name for the foreshank, which sits on the shank primal. In Switzerland, the same cut is most often labeled fore shank.

Q: What is vorderer wadschinken called in Switzerland?

Look for fore shank—mapped to Fore Shank (foreshank).

Q: What primal is vorderer wadschinken from?

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

Close match

vorderer wadschinken

is very similar to fore shank in Switzerland

Ask for: fore shank

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 Switzerland

fore shank

What is this cut?·Global guide

How to order steak doneness

Austria → Switzerland

rareBlutig→Bleu48–55°C

medium rareRosa→Saignant55–60°C

mediumHalbdurch→À point60–65°C

well doneDurch→Bien cuit70–100°C

Swiss steakhouses use French doneness terms even in German-speaking regions. 'Saignant' (medium rare) is standard across all cantons.

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

Detailed explanation

“vorderer wadschinken” in Austria maps to canonical fore shank (shank: Front leg, below the elbow joint). In Switzerland, look for labels such as fore shank. 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

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haxe (shank)federstück (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.