Can dom 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What is dom in Bulgaria?

Q: What is dom in Bulgaria?

dom is the Iran retail name for the oxtail, which sits on the round primal. In Bulgaria, the same cut is most often labeled опашка.

Q: What is dom called in Bulgaria?

Look for опашка—mapped to Oxtail (oxtail).

Q: What primal is dom from?

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

Exact match

dom

is опашка in Bulgaria

Ask for: опашка

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 Bulgaria

опашка

What is this cut?·Global guide

How to order steak doneness

Iran → Bulgaria

rareKham→Алангле48–55°C

medium rareKam-pokhteh→Средно алангле55–60°C

mediumMadiyom→Средно изпечено60–65°C

well doneKamelan Pokhteh→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

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

Detailed explanation

“dom” in Iran maps to canonical oxtail (round: Tail, cross-cut into round sections). In Bulgaria, look for labels such as опашка. 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

джолан (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.