Can rep 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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What is rep in Slovakia?

Q: What is rep in Slovakia?

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

Q: What is rep called in Slovakia?

Look for ochvost—mapped to Oxtail (oxtail).

Q: What primal is rep from?

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

Exact match

rep

is ochvost in Slovakia

Ask for: ochvost

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 Slovakia

ochvost

What is this cut?·Global guide

How to order steak doneness

Slovenia → Slovakia

rareKrvavo→Krvavý48–55°C

medium rareSrednje surovo→Stredne krvavý55–60°C

mediumSrednje pečeno→Stredne prepečený60–65°C

well donePrepečeno→Prepečený70–100°C

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

Detailed explanation

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

glejovka (shank)

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.