Can morcillo 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 Burkina Faso?

In Burkina Faso, medium rare is called "A point saignant". Rare is "Saignant" and well done is "Bien cuit".

shank primal · Spain

morcillo

Q: What is morcillo in Burkina Faso?

morcillo is the Spain retail name for the hind shank, which sits on the shank primal. In Burkina Faso, the same cut is most often labeled gabre.

Q: What is morcillo called in Burkina Faso?

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

Q: What primal is morcillo from?

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

In Burkina Faso, this cut is gabre.

Exact match · Confidence 0.92

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 Burkina Fasogabre

What is this cut →Global guide →

How to order steak doneness

Spain → Burkina Faso

rare	Poco hecho	→	Saignant	48–55°C
medium rare	Al punto	→	A point saignant	55–60°C
medium	En su punto	→	A point	60–65°C
well done	Muy hecho	→	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

“morcillo” in Spain maps to canonical hind shank (shank: Rear leg, below the knee joint). In Burkina Faso, look for labels such as gabre. 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.