Can foreshank 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 Belgium?

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

What is foreshank in Belgium?

Q: What is foreshank in Belgium?

foreshank is the United States retail name for the foreshank, which sits on the shank primal. In Belgium, the same cut is most often labeled fore shank.

Q: What is foreshank called in Belgium?

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

Q: What primal is foreshank from?

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

Exact match

foreshank

is fore shank in Belgium

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 Belgium

fore shank

What is this cut?·Global guide

How to order steak doneness

United States → Belgium

rareRare→Saignant48–55°C

medium rareMedium rare→À point55–60°C

mediumMedium→À point cuit60–65°C

well doneWell done→Bien cuit70–100°C

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

Detailed explanation

“foreshank” in United States maps to canonical fore shank (shank: Front leg, below the elbow joint). In Belgium, 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

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jarret (shank)poitrine (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.