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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

shank primal · France

jarret avant

Q: What is jarret avant in South Korea?

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

Q: What is jarret avant called in South Korea?

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 South Korea, 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 South Koreafore shank

What is this cut →Global guide →

How to order steak doneness

France → South Korea

rare	Saignant	→	Re-eo	48–55°C
medium rare	À point	→	Mi-di-eom re-eo	55–60°C
medium	Entre à point et bien cuit	→	Mi-di-eom	60–65°C
well done	Bien cuit	→	Wel-deon	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 South Korea, 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.