Can uodega 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What is uodega in Russia?

Q: What is uodega in Russia?

uodega is the Lithuania retail name for the oxtail, which sits on the round primal. In Russia, the same cut is most often labeled хвост.

Q: What is uodega called in Russia?

Look for хвост—mapped to Oxtail (oxtail).

Q: What primal is uodega from?

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

Exact match

uodega

is хвост in Russia

Ask for: хвост

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 Russia

хвост

What is this cut?·Global guide

How to order steak doneness

Lithuania → Russia

rareSu krauju→С кровью48–55°C

medium rareVidutiniškai nekeptas→Medium rare55–60°C

mediumVidutiniškai iškeptas→Medium60–65°C

well doneGerai iškeptas→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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

Detailed explanation

“uodega” in Lithuania maps to canonical oxtail (round: Tail, cross-cut into round sections). In Russia, look for labels such as хвост. 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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голяшка задняя (shank)

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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.