Can oxtail 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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What is oxtail in Netherlands?

Q: What is oxtail in Netherlands?

oxtail is the Canada retail name for the oxtail, which sits on the round primal. In Netherlands, the same cut is most often labeled Ossenstaart.

Q: What is oxtail called in Netherlands?

Look for Ossenstaart—mapped to Oxtail (oxtail).

Q: What primal is oxtail from?

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

Exact match

oxtail

is Ossenstaart in Netherlands

Ask for: Ossenstaart

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 Netherlands

Ossenstaart

What is this cut?·Global guide

How to order steak doneness

Canada → Netherlands

rareRare→Rood48–55°C

medium rareMedium rare→Half doorbakken55–60°C

mediumMedium→Doorbakken60–65°C

well doneWell done→Goed doorbakken70–100°C

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

Detailed explanation

“oxtail” in Canada maps to canonical oxtail (round: Tail, cross-cut into round sections). In Netherlands, look for labels such as Ossenstaart. 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

Schenkel (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.