Can buntut 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What is buntut in Brazil?

Q: What is buntut in Brazil?

buntut is the Indonesia retail name for the oxtail, which sits on the round primal. In Brazil, the same cut is most often labeled Rabo or Rabada.

Q: What is buntut called in Brazil?

Look for Rabo, Rabada—mapped to Oxtail (oxtail).

Q: What primal is buntut from?

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

Exact match

buntut

is Rabo in Brazil

Ask for: Rabo or Rabada

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 Brazil

Rabo · Rabada

What is this cut?·Global guide

How to order steak doneness

Indonesia → Brazil

rareKurang matang→Mal passada48–55°C

medium rareKurang matang sedikit→Ao ponto para mal55–60°C

mediumSetengah matang→Ao ponto60–65°C

well doneMatang→Bem passada70–100°C

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

Detailed explanation

“buntut” in Indonesia maps to canonical oxtail (round: Tail, cross-cut into round sections). In Brazil, look for labels such as Rabo · Rabada. 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

Músculo (shank)

Compare with similar cuts

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.