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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What is kuyruk in Ukraine?

Q: What is kuyruk in Ukraine?

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

Q: What is kuyruk called in Ukraine?

Look for хвіст—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 хвіст in Ukraine

Ask for: хвіст

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 Ukraine

хвіст

What is this cut?·Global guide

How to order steak doneness

Turkey → Ukraine

rareAz pişmiş→З кров'ю48–55°C

medium rareAz orta→Medium rare55–60°C

mediumOrta pişmiş→Medium60–65°C

well doneÇok pişmiş→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home cooking defaults to well-done.

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 Ukraine, look for labels such as хвіст. 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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гомілка задня (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.