Can garrón 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

shank primal · Uruguay

garrón delantero

Q: What is garrón delantero in Greece?

garrón delantero is the Uruguay retail name for the foreshank, which sits on the shank primal. In Greece, the same cut is most often labeled knimi.

Q: What is garrón delantero called in Greece?

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

Q: What primal is garrón delantero from?

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

In Greece, this cut is knimi.

Close match · Confidence 0.85

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 Greeceknimi

What is this cut →Global guide →

How to order steak doneness

Uruguay → Greece

rare	Jugoso	→	Ανίσπαστο	48–55°C
medium rare	A punto	→	Μισοψημένο	55–60°C
medium	Cocido	→	Μέτριο	60–65°C
well done	Bien cocido	→	Καλοψημένο	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

“garrón delantero” in Uruguay maps to canonical fore shank (shank: Front leg, below the elbow joint). In Greece, look for labels such as knimi. 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.