Can garrón delantero 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 Colombia?

In Colombia, medium rare is called "Término medio". Rare is "Cruda" and well done is "Bien asada".

What is garrón delantero in Colombia?

Q: What is garrón delantero in Colombia?

garrón delantero is the Uruguay retail name for the foreshank, which sits on the shank primal. In Colombia, the same cut is most often labeled fore shank.

Q: What is garrón delantero called in Colombia?

Look for fore shank—mapped to Fore Shank (foreshank).

Q: What primal is garrón delantero from?

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

Close match

garron delantero

is very similar to fore shank in Colombia

Ask for: fore shank

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 Colombia

fore shank

What is this cut?·Global guide

How to order steak doneness

Uruguay → Colombia

rareJugoso→Cruda48–55°C

medium rareA punto→Término medio55–60°C

mediumCocido→Tres cuartos60–65°C

well doneBien cocido→Bien asada70–100°C

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

Detailed explanation

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

Lagarto (shank)Entrepecho (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.