Can Chambão 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What is Chambão in Brazil?

Q: What is Chambão in Brazil?

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

Q: What is Chambão called in Brazil?

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

Q: What primal is Chambão from?

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

Exact match

chambao

is Músculo in Brazil

Ask for: Músculo

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 Brazil

Músculo

What is this cut?·Global guide

How to order steak doneness

Portugal → Brazil

rareMal passado→Mal passada48–55°C

medium rareMal passado/ao ponto→Ao ponto para mal55–60°C

mediumAo ponto→Ao ponto60–65°C

well doneBem passado→Bem passada70–100°C

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

Detailed explanation

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

Músculo dianteiro (shank)Rabo (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.