Can khvost 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 Lithuania?

In Lithuania, medium rare is called "Vidutiniškai nekeptas". Rare is "Su krauju" and well done is "Gerai iškeptas".

What is khvost in Lithuania?

Q: What is khvost in Lithuania?

khvost is the Belarus retail name for the oxtail, which sits on the round primal. In Lithuania, the same cut is most often labeled uodega.

Q: What is khvost called in Lithuania?

Look for uodega—mapped to Oxtail (oxtail).

Q: What primal is khvost from?

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

Exact match

khvost

is uodega in Lithuania

Ask for: uodega

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 Lithuania

uodega

What is this cut?·Global guide

How to order steak doneness

Belarus → Lithuania

rareZ kryvyoy→Su krauju48–55°C

medium rareMedium rare→Vidutiniškai nekeptas55–60°C

mediumSyarednyay prazharki→Vidutiniškai iškeptas60–65°C

well doneDobra prazhanae→Gerai iškeptas70–100°C

Traditional Lithuanian cooking defaults to Gerai iškeptas (well done). Vilnius steakhouses have adopted international rare/medium terminology; the 'Su krauju' (with blood) formulation is traditional but now sounds old-fashioned in modern restaurants.

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

Detailed explanation

“khvost” in Belarus maps to canonical oxtail (round: Tail, cross-cut into round sections). In Lithuania, look for labels such as uodega. 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

karkas (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.