Can músculo 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What should I ask for at a butcher in Russia?

Ask for "Дайте голяшку для супа" when looking for músculo in Russia.

What is músculo in Russia?

Q: What is músculo in Russia?

músculo is the Brazil retail name for the hind shank, which sits on the shank primal. In Russia, the same cut is most often labeled golyashka zadnyaya or golyashka.

Q: What is músculo called in Russia?

Look for golyashka zadnyaya, golyashka—mapped to Hind Shank (hind shank).

Q: What primal is músculo from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

Close match

musculo

is very similar to golyashka zadnyaya in Russia

Ask for: golyashka zadnyaya or golyashka

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 Russia

golyashka zadnyaya · golyashka

Say this at the butcher

“Дайте голяшку для супа”

Shank is explicitly requested for soup

What is this cut?·Global guide

How to order steak doneness

Brazil → Russia

rareMal passada→С кровью48–55°C

medium rareAo ponto para mal→Medium rare55–60°C

mediumAo ponto→Medium60–65°C

well doneBem passada→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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

Detailed explanation

“músculo” in Brazil maps to canonical hind shank (shank: Rear leg, below the knee joint). In Russia, look for labels such as golyashka zadnyaya · golyashka. 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

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.