Can garrón delantero 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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

shank primal · Argentina

garrón delantero

Q: What is garrón delantero in Italy?

garrón delantero is the Argentina retail name for the foreshank, which sits on the shank primal. In Italy, the same cut is most often labeled fore shank.

Q: What is garrón delantero called in Italy?

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

Q: What primal is garrón delantero from?

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

In Italy, this cut is fore shank.

Close match · Confidence 0.85

Fig. 1 · Front leg, below the elbow joint · shank primal

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.

Primalshank

LocationFront leg, below the elbow joint

In Italyfore shank

What is this cut →Global guide →

How to order steak doneness

Argentina → Italy

rare	Jugoso	→	Al sangue	48–55°C
medium rare	A punto	→	Cottura media	55–60°C
medium	Cocido	→	Al punto	60–65°C
well done	Bien cocido	→	Ben cotto	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“garrón delantero” in Argentina maps to canonical fore shank (shank: Front leg, below the elbow joint). In Italy, 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.