Can Chambão 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 Belgium?

In Belgium, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

shank primal · Portugal

Chambão

Q: What is Chambão in Belgium?

Chambão is the Portugal retail name for the hind shank, which sits on the shank primal. In Belgium, the same cut is most often labeled jarret.

Q: What is Chambão called in Belgium?

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

Q: What primal is Chambão from?

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

In Belgium, this cut is jarret.

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 Belgiumjarret

What is this cut →Global guide →

How to order steak doneness

Portugal → Belgium

rare	Mal passado	→	Saignant	48–55°C
medium rare	Mal passado/ao ponto	→	À point	55–60°C
medium	Ao ponto	→	À point cuit	60–65°C
well done	Bem passado	→	Bien cuit	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

“Chambão” in Portugal maps to canonical hind shank (shank: Rear leg, below the knee joint). In Belgium, look for labels such as jarret. 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.