Can sune 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is sune in Belgium?

Q: What is sune in Belgium?

sune is the Japan retail name for the hind shank, which sits on the shank primal. In Belgium, the same cut is most often labeled jarret.

Q: What is sune called in Belgium?

Look for jarret—mapped to Hind Shank (hind shank).

Q: What primal is sune from?

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

Exact match

sune

is jarret in Belgium

Ask for: jarret

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 Belgium

jarret

What is this cut?·Global guide

How to order steak doneness

Japan → Belgium

rareRea→Saignant48–55°C

medium rareMidiamu rea→À point55–60°C

mediumMidiamu→À point cuit60–65°C

well doneUerudan→Bien cuit70–100°C

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

Detailed explanation

“sune” in Japan maps to canonical hind shank (shank: Rear leg, below the knee joint). In Belgium, look for labels such as jarret. 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

Related cuts

fore shank (shank)oxtail (round)

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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.