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 Portugal?

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

shank primal · Argentina

garrón

Q: What is garrón in Portugal?

garrón is the Argentina 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 garrón called in Portugal?

Look for Chambão—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).

In Portugal, this cut is Chambão.

Exact match · Confidence 0.90

Fig. 1 · Rear leg, below the knee joint · shank primal

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.

Primalshank

LocationRear leg, below the knee joint

In PortugalChambão

What is this cut →Global guide →

How to order steak doneness

Argentina → Portugal

rare	Jugoso	→	Mal passado	48–55°C
medium rare	A punto	→	Mal passado/ao ponto	55–60°C
medium	Cocido	→	Ao ponto	60–65°C
well done	Bien cocido	→	Bem passado	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” in Argentina 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.