Can pa-er 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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

What should I ask for at a butcher in South Korea?

Ask for "Satae, guk-gori-ro" when looking for pa-er in South Korea.

shank primal · Bangladesh

pa-er

Q: What is pa-er in South Korea?

pa-er is the Bangladesh retail name for the hind shank, which sits on the shank primal. In South Korea, the same cut is most often labeled satae or guk-gori.

Q: What is pa-er called in South Korea?

Look for satae, guk-gori—mapped to Hind Shank (hind shank).

Q: What primal is pa-er from?

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

In South Korea, this cut is satae, also sold as guk-gori.

Close match · Confidence 0.85

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 South Koreasatae · guk-gori

What is this cut →Global guide →

How to order steak doneness

Bangladesh → South Korea

rare	Rare	→	Re-eo	48–55°C
medium rare	Medium rare	→	Mi-di-eom re-eo	55–60°C
medium	Medium	→	Mi-di-eom	60–65°C
well done	Bhalo bhabe rana	→	Wel-deon	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

“pa-er” in Bangladesh maps to canonical hind shank (shank: Rear leg, below the knee joint). In South Korea, look for labels such as satae · guk-gori. 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.