Can niujian 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is niujian in France?

Q: What is niujian in France?

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

Q: What is niujian called in France?

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

Q: What primal is niujian from?

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

Exact match

niujian

is Jarret arrière in France

Ask for: Jarret arrière

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 France

Jarret arrière

What is this cut?·Global guide

How to order steak doneness

Taiwan → France

rareSan fen shu→Saignant48–55°C

medium rareWu fen shu→À point55–60°C

mediumQi fen shu→Entre à point et bien cuit60–65°C

well doneQuan shu→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

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

Detailed explanation

“niujian” in Taiwan maps to canonical hind shank (shank: Rear leg, below the knee joint). In France, look for labels such as Jarret arrière. 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

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.