Can goleno 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is goleno in Argentina?

Q: What is goleno in Argentina?

goleno is the Slovenia retail name for the hind shank, which sits on the shank primal. In Argentina, the same cut is most often labeled Garrón.

Q: What is goleno called in Argentina?

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

Q: What primal is goleno from?

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

Exact match

goleno

is Garrón in Argentina

Ask for: Garrón

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 Argentina

Garrón

What is this cut?·Global guide

How to order steak doneness

Slovenia → Argentina

rareKrvavo→Jugoso48–55°C

medium rareSrednje surovo→A punto55–60°C

mediumSrednje pečeno→Cocido60–65°C

well donePrepečeno→Bien cocido70–100°C

Argentine asado is often cooked more thoroughly than US or French preferences. Well done is not unusual.

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

Detailed explanation

“goleno” in Slovenia maps to canonical hind shank (shank: Rear leg, below the knee joint). In Argentina, look for labels such as Garrón. 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

Garrón delantero (shank)Cola (round)

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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.