What is ochsenschlepp called in United States?

Look for Oxtail—mapped to Oxtail (oxtail).

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 United States?

In United States, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is ochsenschlepp in the USA?

Q: What is ochsenschlepp in the USA?

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

Q: What primal is ochsenschlepp from?

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

Exact match

ochsenschlepp

is Oxtail in United States

Ask for: Oxtail

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 United States

Oxtail

What is this cut?·Global guide

How to order steak doneness

Austria → United States

rareBlutig→Rare48–55°C

medium rareRosa→Medium rare55–60°C

mediumHalbdurch→Medium60–65°C

well doneDurch→Well done70–100°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 United States, look for labels such as Oxtail. 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

Hind shank (shank)

Compare with similar cuts

Other countries & routes

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

Explore more cuts

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