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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What should I ask for at a butcher in Taiwan?

Ask for "Niú jiàn, lǔ wèi yòng de" when looking for Chambão in Taiwan.

What is Chambão in Taiwan?

Q: What is Chambão in Taiwan?

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

Q: What is Chambão called in Taiwan?

Look for niujian—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 niujian in Taiwan

Ask for: niujian

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 Taiwan

niujian

Say this at the butcher

“Niú jiàn, lǔ wèi yòng de”

'Shank, for cold braised appetizer' — premium Taiwanese use

What is this cut?·Global guide

How to order steak doneness

Portugal → Taiwan

rareMal passado→San fen shu48–55°C

medium rareMal passado/ao ponto→Wu fen shu55–60°C

mediumAo ponto→Qi fen shu60–65°C

well doneBem passado→Quan shu70–100°C

Taiwan uses a unique 'fraction' (fēn shú) doneness system — 3/10, 5/10, 7/10, fully cooked. Wǔ fēn shú (5/10) is the most common steakhouse request, equivalent to Medium-Rare. This system is shared with mainland China and differs from the phonetic English borrows used in Japan and Korea.

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 Taiwan, look for labels such as niujian. 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)niuwei (round)

Compare with similar cuts

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.