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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

shank primal · Uruguay

garrón

Q: What is garrón in North Macedonia?

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

Q: What is garrón called in North Macedonia?

Look for kolenica—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 North Macedonia, this cut is kolenica.

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 North Macedoniakolenica

What is this cut →Global guide →

How to order steak doneness

Uruguay → North Macedonia

rare	Jugoso	→	Крваво	48–55°C
medium rare	A punto	→	Слабо печено	55–60°C
medium	Cocido	→	Средно печено	60–65°C
well done	Bien cocido	→	Добро печено	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 North Macedonia, look for labels such as kolenica. 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.