Can oháňka 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 Denmark?

In Denmark, medium rare is called "Medium". Rare is "Rød" and well done is "Gennemstegt".

What is oháňka in Denmark?

Q: What is oháňka in Denmark?

oháňka is the Czech Republic retail name for the oxtail, which sits on the round primal. In Denmark, the same cut is most often labeled oxtail.

Q: What is oháňka called in Denmark?

Look for oxtail—mapped to Oxtail (oxtail).

Q: What primal is oháňka from?

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

Exact match

ohanka

is oxtail in Denmark

Ask for: oxtail

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 Denmark

oxtail

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Denmark

rareKrvavý→Rød48–55°C

medium rareStředně krvavý→Medium55–60°C

mediumStředně propečený→Medium tilberedt60–65°C

well donePropečený→Gennemstegt70–100°C

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

Detailed explanation

“oháňka” in Czech Republic maps to canonical oxtail (round: Tail, cross-cut into round sections). In Denmark, look for labels such as oxtail. 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

Skank (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.