What is oura in Costa Rica?

“oura” in Greece maps to canonical oxtail (round: Tail, cross-cut into round sections). In Costa Rica, look for labels such as rabo. 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.