Can al-mellaj 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

shank primal · Morocco

al-mellaj

Q: What is al-mellaj in Uruguay?

al-mellaj is the Morocco retail name for the hind shank, which sits on the shank primal. In Uruguay, the same cut is most often labeled Garrón.

Q: What is al-mellaj called in Uruguay?

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

Q: What primal is al-mellaj from?

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

In Uruguay, this cut is Garrón.

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 UruguayGarrón

What is this cut →Global guide →

How to order steak doneness

Morocco → Uruguay

rare	Saigant	→	Jugoso	48–55°C
medium rare	Saignant	→	A punto	55–60°C
medium	Moyennement	→	Cocido	60–65°C
well done	Tayeb Bezzaf	→	Bien cocido	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

“al-mellaj” in Morocco maps to canonical hind shank (shank: Rear leg, below the knee joint). In Uruguay, look for labels such as Garrón. 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.