Can coadă 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 Uruguay?

In Uruguay, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is coadă in Uruguay?

Q: What is coadă in Uruguay?

coadă is the Romania retail name for the oxtail, which sits on the round primal. In Uruguay, the same cut is most often labeled Cola.

Q: What is coadă called in Uruguay?

Look for Cola—mapped to Oxtail (oxtail).

Q: What primal is coadă from?

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

Exact match

coada

is Cola in Uruguay

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 Uruguay

Cola

What is this cut?·Global guide

How to order steak doneness

Romania → Uruguay

rareÎn sânge→Jugoso48–55°C

medium rareMediu spre rar→A punto55–60°C

mediumMediu→Cocido60–65°C

well doneBine făcut→Bien cocido70–100°C

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

Detailed explanation

“coadă” in Romania maps to canonical oxtail (round: Tail, cross-cut into round sections). In Uruguay, 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

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Garrón (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.