Can goveđi rep 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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

What is goveđi rep in Spain?

Q: What is goveđi rep in Spain?

goveđi rep is the Croatia retail name for the oxtail, which sits on the round primal. In Spain, the same cut is most often labeled Rabo de toro.

Q: What is goveđi rep called in Spain?

Look for Rabo de toro—mapped to Oxtail (oxtail).

Q: What primal is goveđi rep from?

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

Exact match

govei rep

is Rabo de toro in Spain

Ask for: Rabo de toro

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 Spain

Rabo de toro

What is this cut?·Global guide

How to order steak doneness

Croatia → Spain

rareKrvavo→Poco hecho48–55°C

medium rareSlabije pečeno→Al punto55–60°C

mediumSrednje pečeno→En su punto60–65°C

well doneJače pečeno→Muy hecho70–100°C

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

Detailed explanation

“goveđi rep” in Croatia maps to canonical oxtail (round: Tail, cross-cut into round sections). In Spain, look for labels such as Rabo de toro. 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.