shank primal · Costa Rica
In Central India, this cut is machhli central, also sold as nalli central, haddi mansa central, khichda cut.(water buffalo (buff))
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.
| rare | Rojo | → | Rare |
| medium rare | Término medio | → | Medium rare |
| medium | Tres cuartos | → | Medium |
| well done | Bien cocido | → | Pakka |
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.
“jarret” in Costa Rica maps to canonical hind shank (shank: Rear leg, below the knee joint). In Central India, look for labels such as machhli central · nalli central · haddi mansa central · khichda 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.
This information is for educational purposes only and may vary by region or butcher practices.