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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What is goveđi rep in Taiwan?

Q: What is goveđi rep in Taiwan?

goveđi rep is the Croatia retail name for the oxtail, which sits on the round primal. In Taiwan, the same cut is most often labeled niuwei.

Q: What is goveđi rep called in Taiwan?

Look for niuwei—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 niuwei in Taiwan

Ask for: niuwei

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 Taiwan

niuwei

What is this cut?·Global guide

How to order steak doneness

Croatia → Taiwan

rareKrvavo→San fen shu48–55°C

medium rareSlabije pečeno→Wu fen shu55–60°C

mediumSrednje pečeno→Qi fen shu60–65°C

well doneJače pečeno→Quan shu70–100°C

Taiwan uses a unique 'fraction' (fēn shú) doneness system — 3/10, 5/10, 7/10, fully cooked. Wǔ fēn shú (5/10) is the most common steakhouse request, equivalent to Medium-Rare. This system is shared with mainland China and differs from the phonetic English borrows used in Japan and Korea.

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 Taiwan, look for labels such as niuwei. 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

niujian (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.