Can morcillo delantero 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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

shank primal · Spain

morcillo delantero

Q: What is morcillo delantero in Norway?

morcillo delantero is the Spain retail name for the foreshank, which sits on the shank primal. In Norway, the same cut is most often labeled forlegg.

Q: What is morcillo delantero called in Norway?

Look for forlegg—mapped to Fore Shank (foreshank).

Q: What primal is morcillo delantero from?

Fore Shank is on the shank primal (Front leg, below the elbow joint).

In Norway, this cut is forlegg.

Close match · Confidence 0.88

Fig. 1 · Front leg, below the elbow joint · shank primal

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.

Primalshank

LocationFront leg, below the elbow joint

In Norwayforlegg

What is this cut →Global guide →

How to order steak doneness

Spain → Norway

rare	Poco hecho	→	Rå	48–55°C
medium rare	Al punto	→	Medium rå	55–60°C
medium	En su punto	→	Medium	60–65°C
well done	Muy hecho	→	Godt stekt	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 delantero” in Spain maps to canonical fore shank (shank: Front leg, below the elbow joint). In Norway, look for labels such as forlegg. 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.