Can foreshank 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 Poland?

In Poland, medium rare is called "Średnio krwisty". Rare is "Krwisty" and well done is "Dobrze wysmażony".

What is foreshank in Poland?

Q: What is foreshank in Poland?

foreshank is the Canada retail name for the foreshank, which sits on the shank primal. In Poland, the same cut is most often labeled goleń przednia.

Q: What is foreshank called in Poland?

Look for goleń przednia—mapped to Fore Shank (foreshank).

Q: What primal is foreshank from?

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

Exact match

foreshank

is goleń przednia in Poland

Ask for: goleń przednia

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 Poland

goleń przednia

What is this cut?·Global guide

How to order steak doneness

Canada → Poland

rareRare→Krwisty48–55°C

medium rareMedium rare→Średnio krwisty55–60°C

mediumMedium→Średnio wysmażony60–65°C

well doneWell done→Dobrze wysmażony70–100°C

Polish cuisine traditionally favors well-done. Medium rare is a modern restaurant preference.

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

Detailed explanation

“foreshank” in Canada maps to canonical fore shank (shank: Front leg, below the elbow joint). In Poland, look for labels such as goleń przednia. 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

pręga (shank)mostek (brisket)

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.