Can teru 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

What is teru in Germany?

Q: What is teru in Germany?

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

Q: What is teru called in Germany?

Look for Ochsenschwanz—mapped to Oxtail (oxtail).

Q: What primal is teru from?

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

Exact match

teru

is Ochsenschwanz in Germany

Ask for: Ochsenschwanz

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 Germany

Ochsenschwanz

What is this cut?·Global guide

How to order steak doneness

Japan → Germany

rareRea→Blutig48–55°C

medium rareMidiamu rea→Rosa55–60°C

mediumMidiamu→Halb durch60–65°C

well doneUerudan→Durch / Gut durch70–100°C

German steaks are traditionally cooked more than French or American preferences. Medium (Rosa) is the most common order.

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

Detailed explanation

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

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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.