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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

shank primal · France

jarret avant

Q: What is jarret avant in Russia?

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

Q: What is jarret avant called in Russia?

Look for golyashka perednyaya—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 Russia, this cut is golyashka perednyaya.

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 Russiagolyashka perednyaya

What is this cut →Global guide →

How to order steak doneness

France → Russia

rare	Saignant	→	С кровью	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	→	Хорошо прожаренный	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 Russia, look for labels such as golyashka perednyaya. 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.