shank primal · Spain
In Burkina Faso, this cut is riz gras cut, also sold as burkinabe maffe cut.
About this cut
Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.
| rare | Poco hecho | → | Saignant |
| medium rare | Al punto | → | A point saignant |
| medium | En su punto | → | A point |
| well done | Muy hecho | → | Bien cuit |
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.
“morcillo delantero” in Spain maps to canonical fore shank (shank: Front leg, below the elbow joint). In Burkina Faso, look for labels such as riz gras cut · burkinabe maffe cut. Cross-cut sections of the front leg. Slightly smaller than hind shank but prepared identically. Same braising applications. In many countries, fore and hind shank are sold interchangeably.
This information is for educational purposes only and may vary by region or butcher practices.