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 Hungary?

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

What is ogon in Hungary?

Q: What is ogon in Hungary?

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

Q: What is ogon called in Hungary?

Look for ököruszály—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 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

Poland → Hungary

rareKrwisty→Véresen48–55°C

medium rareŚrednio krwisty→Félig nyers55–60°C

mediumŚrednio wysmażony→Közepesen átsütve60–65°C

well doneDobrze wysmażony→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

“ogon” in Poland 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.

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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.