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 Vietnam?

In Vietnam, medium rare is called "Tái vừa". Rare is "Tái" and well done is "Chín kỹ".

What should I ask for at a butcher in Vietnam?

Ask for "Bắp hoa, dành để ăn lạnh" when looking for jarret arrière in Vietnam.

shank primal · France

jarret arrière

Q: What is jarret arrière in Vietnam?

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

Q: What is jarret arrière called in Vietnam?

Look for bap bo—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 Vietnam, this cut is bap bo.

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 Vietnambap bo

What is this cut →Global guide →

How to order steak doneness

France → Vietnam

rare	Saignant	→	Tái	48–55°C
medium rare	À point	→	Tái vừa	55–60°C
medium	Entre à point et bien cuit	→	Vừa	60–65°C
well done	Bien cuit	→	Chín kỹ	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 Vietnam, look for labels such as bap bo. 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.