Can garrón 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 Iran?

In Iran, medium rare is called "Kam-pokhteh". Rare is "Kham" and well done is "Kamelan Pokhteh".

What should I ask for at a butcher in Iran?

Ask for "ماهیچه کامل، پاک کرده" when looking for garrón in Iran.

shank primal · Uruguay

garrón

Q: What is garrón in Iran?

garrón is the Uruguay retail name for the hind shank, which sits on the shank primal. In Iran, the same cut is most often labeled mahicheh.

Q: What is garrón called in Iran?

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

Q: What primal is garrón from?

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

In Iran, this cut is mahicheh.

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 Iranmahicheh

What is this cut →Global guide →

How to order steak doneness

Uruguay → Iran

rare	Jugoso	→	Kham	48–55°C
medium rare	A punto	→	Kam-pokhteh	55–60°C
medium	Cocido	→	Madiyom	60–65°C
well done	Bien cocido	→	Kamelan Pokhteh	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” in Uruguay maps to canonical hind shank (shank: Rear leg, below the knee joint). In Iran, look for labels such as mahicheh. 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.