Can oksehale 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is oksehale in Chile?

Q: What is oksehale in Chile?

oksehale is the Norway retail name for the oxtail, which sits on the round primal. In Chile, the same cut is most often labeled Cola.

Q: What is oksehale called in Chile?

Look for Cola—mapped to Oxtail (oxtail).

Q: What primal is oksehale from?

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

Exact match

oksehale

is Cola in Chile

Ask for: Cola

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 Chile

Cola

What is this cut?·Global guide

How to order steak doneness

Norway → Chile

rareRå→A lo inglés48–55°C

medium rareMedium rå→A punto55–60°C

mediumMedium→Tres cuartos60–65°C

well doneGodt stekt→Bien cocido70–100°C

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

Detailed explanation

“oksehale” in Norway maps to canonical oxtail (round: Tail, cross-cut into round sections). In Chile, look for labels such as Cola. 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

Osobuco de pierna (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.