Can jarret arrière 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What should I ask for at a butcher in Greece?

Ask for "Ποντίκι, για σούπα" when looking for jarret arrière in Greece.

shank primal · France

jarret arrière

Q: What is jarret arrière in Greece?

jarret arrière is the France retail name for the hind shank, which sits on the shank primal. In Greece, the same cut is most often labeled pontiki.

Q: What is jarret arrière called in Greece?

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

Q: What primal is jarret arrière from?

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

In Greece, this cut is pontiki.

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 Greecepontiki

What is this cut →Global guide →

How to order steak doneness

France → Greece

rare	Saignant	→	Ανίσπαστο	48–55°C
medium rare	À point	→	Μισοψημένο	55–60°C
medium	Entre à point et bien cuit	→	Μέτριο	60–65°C
well done	Bien cuit	→	Καλοψημένο	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 arrière” in France maps to canonical hind shank (shank: Rear leg, below the knee joint). In Greece, look for labels such as pontiki. 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.