Can garrón 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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

What is garrón in Israel?

Q: What is garrón in Israel?

garrón is the Uruguay retail name for the hind shank, which sits on the shank primal. In Israel, the same cut is most often labeled שריר אחורי.

Q: What is garrón called in Israel?

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

Q: What primal is garrón from?

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

Exact match

garron

is שריר אחורי in Israel

Ask for: שריר אחורי

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 Israel

שריר אחורי

What is this cut?·Global guide

How to order steak doneness

Uruguay → Israel

rareJugoso→רייר48–55°C

medium rareA punto→מדיום רייר55–60°C

mediumCocido→מדיום60–65°C

well doneBien cocido→וול דאן70–100°C

Israeli steakhouses use English transliterations (רייר = 'rare', מדיום = 'medium', וול דאן = 'well done'). Hebrew terms are essentially phonetic borrowings from English.

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

Detailed explanation

“garrón” in Uruguay maps to canonical hind shank (shank: Rear leg, below the knee joint). In Israel, look for labels such as שריר אחורי. 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

שריר קדמי (shank)זנב שור (round)

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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.