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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What should I ask for at a butcher in Slovakia?

Ask for "Glejovku na guláš, prosím" when looking for garrón in Slovakia.

What is garrón in Slovakia?

Q: What is garrón in Slovakia?

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

Q: What is garrón called in Slovakia?

Look for glejovka—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 glejovka in Slovakia

Ask for: glejovka

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 Slovakia

glejovka

Say this at the butcher

“Glejovku na guláš, prosím”

'Shank for goulash'

What is this cut?·Global guide

How to order steak doneness

Uruguay → Slovakia

rareJugoso→Krvavý48–55°C

medium rareA punto→Stredne krvavý55–60°C

mediumCocido→Stredne prepečený60–65°C

well doneBien cocido→Prepečený70–100°C

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 Slovakia, look for labels such as glejovka. 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)ochvost (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.