What is jarret arrière in Pakistan?

jarret arrière is the France retail name for the hind shank, which sits on the shank primal. In Pakistan, the same cut is most often labeled machhli pk or nalli pk.

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 Pakistan?

In Pakistan, medium rare is called "Medium rare". Rare is "Rare" and well done is "Pakka".

What should I ask for at a butcher in Pakistan?

Ask for "Machhli, Nihari ke liye, 18 ghante ka cook" when looking for jarret arrière in Pakistan.

shank primal · France

jarret arrière

Q: What is jarret arrière called in Pakistan?

Look for machhli pk, nalli pk—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 Pakistan, this cut is machhli pk, also sold as nalli pk.

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 Pakistanmachhli pk · nalli pk

What is this cut →Global guide →

How to order steak doneness

France → Pakistan

rare	Saignant	→	Rare	48–55°C
medium rare	À point	→	Medium rare	55–60°C
medium	Entre à point et bien cuit	→	Medium	60–65°C
well done	Bien cuit	→	Pakka	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 Pakistan, look for labels such as machhli pk · nalli pk. 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.