Can ogon 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What is ogon in Bulgaria?

Q: What is ogon in Bulgaria?

ogon is the Poland retail name for the oxtail, which sits on the round primal. In Bulgaria, the same cut is most often labeled opashka.

Q: What is ogon called in Bulgaria?

Look for opashka—mapped to Oxtail (oxtail).

Q: What primal is ogon from?

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

Exact match

ogon

is opashka in Bulgaria

Ask for: opashka

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 Bulgaria

opashka

What is this cut?·Global guide

How to order steak doneness

Poland → Bulgaria

rareKrwisty→Алангле48–55°C

medium rareŚrednio krwisty→Средно алангле55–60°C

mediumŚrednio wysmażony→Средно изпечено60–65°C

well doneDobrze wysmażony→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

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

Detailed explanation

“ogon” in Poland maps to canonical oxtail (round: Tail, cross-cut into round sections). In Bulgaria, look for labels such as opashka. 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

dzholan (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.