Can satae 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 Colombia?

In Colombia, medium rare is called "Término medio". Rare is "Cruda" and well done is "Bien asada".

shank primal · South Korea

satae

Q: What is satae in Colombia?

satae is the South Korea retail name for the hind shank, which sits on the shank primal. In Colombia, the same cut is most often labeled Lagarto.

Q: What is satae called in Colombia?

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

Q: What primal is satae from?

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

In Colombia, this cut is Lagarto.

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 ColombiaLagarto

What is this cut →Global guide →

How to order steak doneness

South Korea → Colombia

rare	Re-eo	→	Cruda	48–55°C
medium rare	Mi-di-eom re-eo	→	Término medio	55–60°C
medium	Mi-di-eom	→	Tres cuartos	60–65°C
well done	Wel-deon	→	Bien asada	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

“satae” in South Korea maps to canonical hind shank (shank: Rear leg, below the knee joint). In Colombia, look for labels such as Lagarto. 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.