Can ochsenschlepp 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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What is ochsenschlepp in Slovakia?

Q: What is ochsenschlepp in Slovakia?

ochsenschlepp is the Austria retail name for the oxtail, which sits on the round primal. In Slovakia, the same cut is most often labeled ochvost.

Q: What is ochsenschlepp called in Slovakia?

Look for ochvost—mapped to Oxtail (oxtail).

Q: What primal is ochsenschlepp from?

Oxtail is on the round primal (Tail, cross-cut into round sections).

Exact match

ochsenschlepp

is ochvost in Slovakia

Ask for: ochvost

About this cut

The tail, cut into thick cross-sections exposing a central bone surrounded by rich, gelatinous meat. One of the most universally recognized cuts across all cultures. Ideal for slow braising — produces extraordinarily rich, collagen-heavy broth.

round primal · Tail, cross-cut into round sections

In Slovakia

ochvost

What is this cut?·Global guide

How to order steak doneness

Austria → Slovakia

rareBlutig→Krvavý48–55°C

medium rareRosa→Stredne krvavý55–60°C

mediumHalbdurch→Stredne prepečený60–65°C

well doneDurch→Prepečený70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“ochsenschlepp” in Austria maps to canonical oxtail (round: Tail, cross-cut into round sections). In Slovakia, look for labels such as ochvost. The tail, cut into thick cross-sections exposing a central bone surrounded by rich, gelatinous meat. One of the most universally recognized cuts across all cultures. Ideal for slow braising — produces extraordinarily rich, collagen-heavy broth.

Keep exploring

Related cuts

glejovka (shank)

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Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.