Meat · Cut · Short entry
Gîte avant (fore shin)
The French fore shin is the jarret from the front leg. It contains tendon-rich meat and is used for pot-au-feu and other slow-cooked dishes. CIV’s cutting diagram distinguishes this gîte de devant from the hind jarret.
Front and hind jarrets
CIV’s Illustration 7 labels the front jarret as cut 34 and the hind jarret as cut 18. Both belong to the lower limbs, but they occupy different positions on the carcass. Gîte de devant must also be distinguished from gîte à la noix, a cut from the thigh.
The French diagram lists the front jarret among the cuts for braising or boiling. Its collagen-rich character makes it useful in a pot-au-feu, where slow cooking softens the connective tissue. Specify front or hind when comparing this cut with a shin or shank from another cutting system.
How it connects
Cut
- compare Foreshank (US)
- compare Shin (UK)
Recipe
- made with Stoofvlees
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