Can golyashka perednyaya 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 golyashka perednyaya in Uruguay?

Q: What is golyashka perednyaya in Uruguay?

golyashka perednyaya is the Russia retail name for the foreshank, which sits on the shank primal. In Uruguay, the same cut is most often labeled Garrón delantero.

Q: What is golyashka perednyaya called in Uruguay?

Look for Garrón delantero—mapped to Fore Shank (foreshank).

Q: What primal is golyashka perednyaya from?

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

Close match

golyashka perednyaya

is very similar to Garrón delantero in Uruguay

Ask for: Garrón delantero

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 Uruguay

Garrón delantero

What is this cut?·Global guide

How to order steak doneness

Russia → Uruguay

rareС кровью→Jugoso48–55°C

medium rareMedium rare→A punto55–60°C

mediumMedium→Cocido60–65°C

well doneХорошо прожаренный→Bien cocido70–100°C

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

Detailed explanation

“golyashka perednyaya” in Russia maps to canonical fore shank (shank: Front leg, below the elbow joint). In Uruguay, look for labels such as Garrón delantero. 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

Garrón (shank)Pecho (brisket)

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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.