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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What is rep in Switzerland?

Q: What is rep in Switzerland?

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

Q: What is rep called in Switzerland?

Look for ochsenschwanz—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 ochsenschwanz in Switzerland

Ask for: ochsenschwanz

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 Switzerland

ochsenschwanz

What is this cut?·Global guide

How to order steak doneness

Slovenia → Switzerland

rareKrvavo→Bleu48–55°C

medium rareSrednje surovo→Saignant55–60°C

mediumSrednje pečeno→À point60–65°C

well donePrepečeno→Bien cuit70–100°C

Swiss steakhouses use French doneness terms even in German-speaking regions. 'Saignant' (medium rare) is standard across all cantons.

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 Switzerland, look for labels such as ochsenschwanz. 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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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.