Can golyashka zadnyaya 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 France?

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

shank primal · Russia

golyashka zadnyaya

Q: What is golyashka zadnyaya in France?

golyashka zadnyaya is the Russia retail name for the hind shank, which sits on the shank primal. In France, the same cut is most often labeled Jarret arrière.

Q: What is golyashka zadnyaya called in France?

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

Q: What primal is golyashka zadnyaya from?

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

In France, this cut is Jarret arrière.

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 FranceJarret arrière

What is this cut →Global guide →

How to order steak doneness

Russia → France

rare	С кровью	→	Saignant	48–55°C
medium rare	Medium rare	→	À point	55–60°C
medium	Medium	→	Entre à point et bien cuit	60–65°C
well done	Хорошо прожаренный	→	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

“golyashka zadnyaya” in Russia maps to canonical hind shank (shank: Rear leg, below the knee joint). In France, look for labels such as Jarret arrière. 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.