Can jarret 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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

What should I ask for at a butcher in Slovenia?

Ask for "Boge za golaž, prosim" when looking for jarret in Slovenia.

shank primal · Belgium

jarret

Q: What is jarret in Slovenia?

jarret is the Belgium retail name for the hind shank, which sits on the shank primal. In Slovenia, the same cut is most often labeled goleno.

Q: What is jarret called in Slovenia?

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

Q: What primal is jarret from?

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

In Slovenia, this cut is goleno.

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 Sloveniagoleno

What is this cut →Global guide →

How to order steak doneness

Belgium → Slovenia

rare	Saignant	→	Krvavo	48–55°C
medium rare	À point	→	Srednje surovo	55–60°C
medium	À point cuit	→	Srednje pečeno	60–65°C
well done	Bien cuit	→	Prepečeno	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

“jarret” in Belgium maps to canonical hind shank (shank: Rear leg, below the knee joint). In Slovenia, look for labels such as goleno. 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.