Can lagarto con hueso 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 Romania?

In Romania, medium rare is called "Mediu spre rar". Rare is "În sânge" and well done is "Bine făcut".

What should I ask for at a butcher in Romania?

Ask for "Rasol cu os, pentru ciorbă" when looking for lagarto con hueso in Romania.

shank primal · Venezuela

lagarto con hueso

Q: What is lagarto con hueso in Romania?

lagarto con hueso is the Venezuela retail name for the hind shank, which sits on the shank primal. In Romania, the same cut is most often labeled rasol.

Q: What is lagarto con hueso called in Romania?

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

Q: What primal is lagarto con hueso from?

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

In Romania, this cut is rasol.

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 Romaniarasol

What is this cut →Global guide →

How to order steak doneness

Venezuela → Romania

rare	Rojo	→	În sânge	48–55°C
medium rare	Término medio	→	Mediu spre rar	55–60°C
medium	Tres cuartos	→	Mediu	60–65°C
well done	Bien cocida	→	Bine făcut	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

“lagarto con hueso” in Venezuela maps to canonical hind shank (shank: Rear leg, below the knee joint). In Romania, look for labels such as rasol. 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.