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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is sune in Uruguay?

Q: What is sune in Uruguay?

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

Q: What is sune called in Uruguay?

Look for Garrón—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 Garrón in Uruguay

Ask for: Garrón

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 Uruguay

Garrón

What is this cut?·Global guide

How to order steak doneness

Japan → Uruguay

rareRea→Jugoso48–55°C

medium rareMidiamu rea→A punto55–60°C

mediumMidiamu→Cocido60–65°C

well doneUerudan→Bien cocido70–100°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 Uruguay, look for labels such as Garrón. 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

Garrón delantero (shank)Cola (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.