Can jarret 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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

shank primal · Panama

jarret

Q: What is jarret in Israel?

jarret is the Panama retail name for the hind shank, which sits on the shank primal. In Israel, the same cut is most often labeled shrir achori.

Q: What is jarret called in Israel?

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

Q: What primal is jarret from?

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

In Israel, this cut is shrir achori.

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 Israelshrir achori

What is this cut →Global guide →

How to order steak doneness

Panama → Israel

rare	Término Rojo	→	רייר	48–55°C
medium rare	Término Medio	→	מדיום רייר	55–60°C
medium	Tres Cuartos	→	מדיום	60–65°C
well done	Bien Cocido	→	וול דאן	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” in Panama maps to canonical hind shank (shank: Rear leg, below the knee joint). In Israel, look for labels such as shrir achori. 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.