Can kora'in 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What is kora'in in Hungary?

Q: What is kora'in in Hungary?

kora'in is the Morocco retail name for the oxtail, which sits on the round primal. In Hungary, the same cut is most often labeled ököruszály.

Q: What is kora'in called in Hungary?

Look for ököruszály—mapped to Oxtail (oxtail).

Q: What primal is kora'in from?

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

Close match

korain

is very similar to ököruszály in Hungary

Ask for: ököruszály

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 Hungary

ököruszály

What is this cut?·Global guide

How to order steak doneness

Morocco → Hungary

rareSaigant→Véresen48–55°C

medium rareSaignant→Félig nyers55–60°C

mediumMoyennement→Közepesen átsütve60–65°C

well doneTayeb Bezzaf→Jól átsütve70–100°C

Traditional Hungarian cooking favors well-done. Medium rare (félig nyers, literally 'half raw') is a modern restaurant preference.

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

Detailed explanation

“kora'in” in Morocco maps to canonical oxtail (round: Tail, cross-cut into round sections). In Hungary, look for labels such as ököruszály. 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

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lábszár (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.