Can Geretto 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

shank primal · Italy

Geretto

Q: What is Geretto in Germany?

Geretto is the Italy retail name for the hind shank, which sits on the shank primal. In Germany, the same cut is most often labeled Hesse.

Q: What is Geretto called in Germany?

Look for Hesse—mapped to Hind Shank (hind shank).

Q: What primal is Geretto from?

Hind Shank is on the shank primal (Rear leg, below the knee joint).

In Germany, this cut is Hesse.

Exact match · Confidence 0.90

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 GermanyHesse

What is this cut →Global guide →

How to order steak doneness

Italy → Germany

rare	Al sangue	→	Blutig	48–55°C
medium rare	Cottura media	→	Rosa	55–60°C
medium	Al punto	→	Halb durch	60–65°C
well done	Ben cotto	→	Durch / Gut durch	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

“Geretto” in Italy maps to canonical hind shank (shank: Rear leg, below the knee joint). In Germany, look for labels such as Hesse. 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.