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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What is dom in Czech Republic?

Q: What is dom in Czech Republic?

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

Q: What is dom called in Czech Republic?

Look for oháňka—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 oháňka in Czech Republic

Ask for: oháňka

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 Czech Republic

oháňka

What is this cut?·Global guide

How to order steak doneness

Iran → Czech Republic

rareKham→Krvavý48–55°C

medium rareKam-pokhteh→Středně krvavý55–60°C

mediumMadiyom→Středně propečený60–65°C

well doneKamelan Pokhteh→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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 Czech Republic, look for labels such as oháňka. 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

kližka (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.