Can jarret avant 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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

What is jarret avant in Norway?

Q: What is jarret avant in Norway?

jarret avant is the France retail name for the foreshank, which sits on the shank primal. In Norway, the same cut is most often labeled forlegg.

Q: What is jarret avant called in Norway?

Look for forlegg—mapped to Fore Shank (foreshank).

Q: What primal is jarret avant from?

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

Close match

jarret avant

is very similar to forlegg in Norway

Ask for: forlegg

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 Norway

forlegg

What is this cut?·Global guide

How to order steak doneness

France → Norway

rareSaignant→Rå48–55°C

medium rareÀ point→Medium rå55–60°C

mediumEntre à point et bien cuit→Medium60–65°C

well doneBien cuit→Godt stekt70–100°C

Norwegian steaks are traditionally cooked medium to well-done. Rare is uncommon.

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

Detailed explanation

“jarret avant” in France maps to canonical fore shank (shank: Front leg, below the elbow joint). In Norway, look for labels such as forlegg. 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

skank (shank)oksebryst (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.