Can forlegg 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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

What is forlegg in South Korea?

Q: What is forlegg in South Korea?

forlegg is the Norway retail name for the foreshank, which sits on the shank primal. In South Korea, the same cut is most often labeled fore shank.

Q: What is forlegg called in South Korea?

Look for fore shank—mapped to Fore Shank (foreshank).

Q: What primal is forlegg from?

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

Close match

forlegg

is very similar to fore shank in South Korea

Ask for: fore shank

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 South Korea

fore shank

What is this cut?·Global guide

How to order steak doneness

Norway → South Korea

rareRå→Re-eo48–55°C

medium rareMedium rå→Mi-di-eom re-eo55–60°C

mediumMedium→Mi-di-eom60–65°C

well doneGodt stekt→Wel-deon70–100°C

Korean BBQ is cooked at the table by diners to their preference, so doneness terminology is primarily for steakhouse contexts. Phonetic English borrows are standard. For raw beef (Yukhoe, 육회), different terminology applies. Korean home cooking traditionally prefers Wel-deon for safety and texture.

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

Detailed explanation

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

satae (shank)yangji (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.