Can Ochsenschwanz 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 China?

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

What is Ochsenschwanz in China?

Q: What is Ochsenschwanz in China?

Ochsenschwanz is the Germany retail name for the oxtail, which sits on the round primal. In China, the same cut is most often labeled niuwei china.

Q: What is Ochsenschwanz called in China?

Look for niuwei china—mapped to Oxtail (oxtail).

Q: What primal is Ochsenschwanz from?

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

Exact match

ochsenschwanz

is niuwei china in China

Ask for: niuwei china

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 China

niuwei china

What is this cut?·Global guide

How to order steak doneness

Germany → China

rareBlutig→San fen shu48–55°C

medium rareRosa→Wu fen shu55–60°C

mediumHalb durch→Qi fen shu60–65°C

well doneDurch / Gut durch→Quan shu70–100°C

Chinese steakhouses use the same fraction (fēn shú) system as Taiwan. Traditional Chinese cooking rarely serves beef in 'steak' format — the doneness vocabulary exists primarily for Western-influenced dining. For hot pot preparations, 'doneness' is controlled by dip time (typically 8-10 seconds), making formal doneness terminology irrelevant.

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

Detailed explanation

“Ochsenschwanz” in Germany maps to canonical oxtail (round: Tail, cross-cut into round sections). In China, look for labels such as niuwei china. 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 china (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.