Can ochvost 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

What is ochvost in China?

Q: What is ochvost in China?

ochvost is the Slovakia retail name for the oxtail, which sits on the round primal. In China, the same cut is most often labeled niuwei china.

Q: What is ochvost called in China?

Look for niuwei china—mapped to Oxtail (oxtail).

Q: What primal is ochvost from?

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

Exact match

ochvost

is niuwei china in China

Ask for: niuwei china

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 China

niuwei china

What is this cut?·Global guide

How to order steak doneness

Slovakia → China

rareKrvavý→San fen shu48–55°C

medium rareStredne krvavý→Wu fen shu55–60°C

mediumStredne prepečený→Qi fen shu60–65°C

well donePrepečený→Quan shu70–100°C

Chinese steakhouses use the same fraction (fēn shú) system as Taiwan. Traditional Chinese cooking rarely serves beef in 'steak' format — the doneness vocabulary exists primarily for Western-influenced dining. For hot pot preparations, 'doneness' is controlled by dip time (typically 8-10 seconds), making formal doneness terminology irrelevant.

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

Detailed explanation

“ochvost” in Slovakia maps to canonical oxtail (round: Tail, cross-cut into round sections). In China, look for labels such as niuwei china. 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

niujian china (shank)

Compare with similar cuts

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.