Can jarret avant 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

shank primal · France

jarret avant

Q: What is jarret avant in Chile?

jarret avant is the France retail name for the foreshank, which sits on the shank primal. In Chile, the same cut is most often labeled Osobuco de mano.

Q: What is jarret avant called in Chile?

Look for Osobuco de mano—mapped to Fore Shank (foreshank).

Q: What primal is jarret avant from?

Fore Shank is on the shank primal (Front leg, below the elbow joint).

In Chile, this cut is Osobuco de mano.

Close match · Confidence 0.85

Fig. 1 · Front leg, below the elbow joint · shank primal

About this cut

Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.

Primalshank

LocationFront leg, below the elbow joint

In ChileOsobuco de mano

What is this cut →Global guide →

How to order steak doneness

France → Chile

rare	Saignant	→	A lo inglés	48–55°C
medium rare	À point	→	A punto	55–60°C
medium	Entre à point et bien cuit	→	Tres cuartos	60–65°C
well done	Bien cuit	→	Bien cocido	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 avant” in France maps to canonical fore shank (shank: Front leg, below the elbow joint). In Chile, look for labels such as Osobuco de mano. Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.