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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

What is teru in Turkey?

Q: What is teru in Turkey?

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

Q: What is teru called in Turkey?

Look for kuyruk—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 kuyruk in Turkey

Ask for: kuyruk

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 Turkey

kuyruk

What is this cut?·Global guide

How to order steak doneness

Japan → Turkey

rareRea→Az pişmiş48–55°C

medium rareMidiamu rea→Az orta55–60°C

mediumMidiamu→Orta pişmiş60–65°C

well doneUerudan→Çok pişmiş70–100°C

Turkish cuisine traditionally serves grilled meats well-done. Az pişmiş (rare) is uncommon outside modern Istanbul steakhouses.

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 Turkey, look for labels such as kuyruk. 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

incik (shank)

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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.