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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

shank primal · France

jarret arrière

Q: What is jarret arrière in North Macedonia?

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

Q: What is jarret arrière called in North Macedonia?

Look for kolenica—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 North Macedonia, this cut is kolenica.

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 North Macedoniakolenica

What is this cut →Global guide →

How to order steak doneness

France → North Macedonia

rare	Saignant	→	Крваво	48–55°C
medium rare	À point	→	Слабо печено	55–60°C
medium	Entre à point et bien cuit	→	Средно печено	60–65°C
well done	Bien cuit	→	Добро печено	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 North Macedonia, look for labels such as kolenica. 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.