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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

What is rep in Uzbekistan?

Q: What is rep in Uzbekistan?

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

Q: What is rep called in Uzbekistan?

Look for dum—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 dum in Uzbekistan

Ask for: dum

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 Uzbekistan

dum

What is this cut?·Global guide

How to order steak doneness

Slovenia → Uzbekistan

rareKrvavo→Xomroq48–55°C

medium rareSrednje surovo→Kam pishgan55–60°C

mediumSrednje pečeno→O'rtacha60–65°C

well donePrepečeno→Yaxshi pishgan70–100°C

Uzbek cuisine is built on well-cooked, tender meats. Xomroq (rare) is almost never eaten by locals; Yaxshi pishgan (well done) is the default.

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 Uzbekistan, look for labels such as dum. 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

oshiq (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.