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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

What should I ask for at a butcher in Panama?

Ask for "Jarret para sancocho, con hueso" when looking for garrón in Panama.

What is garrón in Panama?

Q: What is garrón in Panama?

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

Q: What is garrón called in Panama?

Look for jarret—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 jarret in Panama

Ask for: jarret

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 Panama

jarret

Say this at the butcher

“Jarret para sancocho, con hueso”

'Shank for sancocho, with bone' — dish-driven soup request

What is this cut?·Global guide

How to order steak doneness

Uruguay → Panama

rareJugoso→Término Rojo48–55°C

medium rareA punto→Término Medio55–60°C

mediumCocido→Tres Cuartos60–65°C

well doneBien cocido→Bien Cocido70–100°C

Panama's high-end steakhouses use English terms due to US Canal Zone legacy. Traditional preference is Término Medio for Entraña — the #1 steakhouse order.

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 Panama, look for labels such as jarret. 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

fore shank (shank)rabo (round)

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.