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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

shank primal · France

jarret avant

Q: What is jarret avant in Germany?

jarret avant is the France retail name for the foreshank, which sits on the shank primal. In Germany, the same cut is most often labeled fore shank.

Q: What is jarret avant called in Germany?

Look for fore shank—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 Germany, this cut is fore shank.

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 Germanyfore shank

What is this cut →Global guide →

How to order steak doneness

France → Germany

rare	Saignant	→	Blutig	48–55°C
medium rare	À point	→	Rosa	55–60°C
medium	Entre à point et bien cuit	→	Halb durch	60–65°C
well done	Bien cuit	→	Durch / Gut durch	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 Germany, look for labels such as fore shank. 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.