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 Indonesia?

In Indonesia, medium rare is called "Kurang matang sedikit". Rare is "Kurang matang" and well done is "Matang".

What is oháňka in Indonesia?

Q: What is oháňka in Indonesia?

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

Q: What is oháňka called in Indonesia?

Look for buntut—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 buntut in Indonesia

Ask for: buntut

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 Indonesia

buntut

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Indonesia

rareKrvavý→Kurang matang48–55°C

medium rareStředně krvavý→Kurang matang sedikit55–60°C

mediumStředně propečený→Setengah matang60–65°C

well donePropečený→Matang70–100°C

Traditional Indonesian beef dishes are cooked Matang (well done) — Rendang's 4-hour cook, Soto's long simmer, Sate's char-grill all produce well-done beef. Jakarta and Bali steakhouses use English terms, but local home cooking has almost no 'rare' concept. The Islamic cultural preference for fully-cooked meat reinforces this tradition.

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 Indonesia, look for labels such as buntut. 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

sengkel (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.