Can músculo 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

shank primal · Brazil

músculo

Q: What is músculo in China?

músculo is the Brazil retail name for the hind shank, which sits on the shank primal. In China, the same cut is most often labeled niujian china.

Q: What is músculo called in China?

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

Q: What primal is músculo from?

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

In China, this cut is niujian china.

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 Chinaniujian china

What is this cut →Global guide →

How to order steak doneness

Brazil → China

rare	Mal passada	→	San fen shu	48–55°C
medium rare	Ao ponto para mal	→	Wu fen shu	55–60°C
medium	Ao ponto	→	Qi fen shu	60–65°C
well done	Bem passada	→	Quan shu	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

“músculo” in Brazil maps to canonical hind shank (shank: Rear leg, below the knee joint). In China, look for labels such as niujian china. 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.