Can kuyruk 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 Paraguay?

In Paraguay, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is kuyruk in Paraguay?

Q: What is kuyruk in Paraguay?

kuyruk is the Turkey retail name for the oxtail, which sits on the round primal. In Paraguay, the same cut is most often labeled oxtail.

Q: What is kuyruk called in Paraguay?

Look for oxtail—mapped to Oxtail (oxtail).

Q: What primal is kuyruk from?

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

Exact match

kuyruk

is oxtail in Paraguay

Ask for: oxtail

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 Paraguay

oxtail

What is this cut?·Global guide

How to order steak doneness

Turkey → Paraguay

rareAz pişmiş→Rare48–55°C

medium rareAz orta→Medium rare55–60°C

mediumOrta pişmiş→Medium60–65°C

well doneÇok pişmiş→Well done70–100°C

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

Detailed explanation

“kuyruk” in Turkey maps to canonical oxtail (round: Tail, cross-cut into round sections). In Paraguay, look for labels such as oxtail. 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

hind shank (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.