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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

What is khvost in South Korea?

Q: What is khvost in South Korea?

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

Q: What is khvost called in South Korea?

Look for kkori—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 kkori in South Korea

Ask for: kkori

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 South Korea

kkori

What is this cut?·Global guide

How to order steak doneness

Belarus → South Korea

rareZ kryvyoy→Re-eo48–55°C

medium rareMedium rare→Mi-di-eom re-eo55–60°C

mediumSyarednyay prazharki→Mi-di-eom60–65°C

well doneDobra prazhanae→Wel-deon70–100°C

Korean BBQ is cooked at the table by diners to their preference, so doneness terminology is primarily for steakhouse contexts. Phonetic English borrows are standard. For raw beef (Yukhoe, 육회), different terminology applies. Korean home cooking traditionally prefers Wel-deon for safety and texture.

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 South Korea, look for labels such as kkori. 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

satae (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.