Can lagarto con hueso 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is lagarto con hueso in Portugal?

Q: What is lagarto con hueso in Portugal?

lagarto con hueso is the Venezuela retail name for the hind shank, which sits on the shank primal. In Portugal, the same cut is most often labeled Chambão.

Q: What is lagarto con hueso called in Portugal?

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

Q: What primal is lagarto con hueso from?

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

Exact match

lagarto con hueso

is Chambão in Portugal

Ask for: Chambão

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 Portugal

Chambão

What is this cut?·Global guide

How to order steak doneness

Venezuela → Portugal

rareRojo→Mal passado48–55°C

medium rareTérmino medio→Mal passado/ao ponto55–60°C

mediumTres cuartos→Ao ponto60–65°C

well doneBien cocida→Bem passado70–100°C

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

Detailed explanation

“lagarto con hueso” in Venezuela maps to canonical hind shank (shank: Rear leg, below the knee joint). In Portugal, look for labels such as Chambão. 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.

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fore shank (shank)oxtail (round)

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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.