Can ossobuco 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is ossobuco in Portugal?

Q: What is ossobuco in Portugal?

ossobuco is the Peru retail name for the hind shank, which sits on the shank primal. In Portugal, the same cut is most often labeled Chambão.

Q: What is ossobuco called in Portugal?

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

Q: What primal is ossobuco from?

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

Exact match

ossobuco

is Chambão in Portugal

Ask for: Chambão

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 Portugal

Chambão

What is this cut?·Global guide

How to order steak doneness

Peru → Portugal

rareTérmino Inglés→Mal passado48–55°C

medium rareTérmino medio→Mal passado/ao ponto55–60°C

mediumTres cuartos→Ao ponto60–65°C

well doneBien cocido→Bem passado70–100°C

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

Detailed explanation

“ossobuco” in Peru maps to canonical hind shank (shank: Rear leg, below the knee joint). In Portugal, look for labels such as Chambão. 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)

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.