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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

shank primal · Argentina

garrón

Q: What is garrón in Switzerland?

garrón is the Argentina retail name for the hind shank, which sits on the shank primal. In Switzerland, the same cut is most often labeled haxe.

Q: What is garrón called in Switzerland?

Look for haxe—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 Switzerland, this cut is haxe.

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 Switzerlandhaxe

What is this cut →Global guide →

How to order steak doneness

Argentina → Switzerland

rare	Jugoso	→	Bleu	48–55°C
medium rare	A punto	→	Saignant	55–60°C
medium	Cocido	→	À point	60–65°C
well done	Bien cocido	→	Bien cuit	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 Switzerland, look for labels such as haxe. 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.