Can Ossenstaart 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What is Ossenstaart in Austria?

Q: What is Ossenstaart in Austria?

Ossenstaart is the Netherlands retail name for the oxtail, which sits on the round primal. In Austria, the same cut is most often labeled ochsenschlepp.

Q: What is Ossenstaart called in Austria?

Look for ochsenschlepp—mapped to Oxtail (oxtail).

Q: What primal is Ossenstaart from?

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

Exact match

ossenstaart

is ochsenschlepp in Austria

Ask for: ochsenschlepp

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 Austria

ochsenschlepp

What is this cut?·Global guide

How to order steak doneness

Netherlands → Austria

rareRood→Blutig48–55°C

medium rareHalf doorbakken→Rosa55–60°C

mediumDoorbakken→Halbdurch60–65°C

well doneGoed doorbakken→Durch70–100°C

Austrian steakhouses use Rosa (medium rare) as the standard for Beiried. Traditional home cooking defaults to Halbdurch (medium).

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

Detailed explanation

“Ossenstaart” in Netherlands maps to canonical oxtail (round: Tail, cross-cut into round sections). In Austria, look for labels such as ochsenschlepp. 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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wadschinken (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.