Can cola 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is cola in Argentina?

Q: What is cola in Argentina?

cola is the Bolivia retail name for the oxtail, which sits on the round primal. In Argentina, the same cut is most often labeled Cola.

Q: What is cola called in Argentina?

Look for Cola—mapped to Oxtail (oxtail).

Q: What primal is cola from?

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

Exact match

cola

is Cola in Argentina

Ask for: Cola

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 Argentina

Cola

What is this cut?·Global guide

How to order steak doneness

Bolivia → Argentina

rareVuelta y vuelta→Jugoso48–55°C

medium rareTérmino medio→A punto55–60°C

mediumTres cuartos→Cocido60–65°C

well doneBien cocido→Bien cocido70–100°C

Argentine asado is often cooked more thoroughly than US or French preferences. Well done is not unusual.

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

Detailed explanation

“cola” in Bolivia maps to canonical oxtail (round: Tail, cross-cut into round sections). In Argentina, look for labels such as Cola. 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

Garrón (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.