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 Russia?

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

What is foreshank in Russia?

Q: What is foreshank in Russia?

foreshank is the Canada retail name for the foreshank, which sits on the shank primal. In Russia, the same cut is most often labeled golyashka perednyaya.

Q: What is foreshank called in Russia?

Look for golyashka perednyaya—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 golyashka perednyaya in Russia

Ask for: golyashka perednyaya

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 Russia

golyashka perednyaya

What is this cut?·Global guide

How to order steak doneness

Canada → Russia

rareRare→С кровью48–55°C

medium rareMedium rare→Medium rare55–60°C

mediumMedium→Medium60–65°C

well doneWell done→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

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

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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.