Can oxtail 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 Slovenia?

In Slovenia, medium rare is called "Srednje surovo". Rare is "Krvavo" and well done is "Prepečeno".

What is oxtail in Slovenia?

Q: What is oxtail in Slovenia?

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

Q: What is oxtail called in Slovenia?

Look for rep—mapped to Oxtail (oxtail).

Q: What primal is oxtail from?

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

Exact match

oxtail

is rep in Slovenia

Ask for: rep

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 Slovenia

rep

What is this cut?·Global guide

How to order steak doneness

United States → Slovenia

rareRare→Krvavo48–55°C

medium rareMedium rare→Srednje surovo55–60°C

mediumMedium→Srednje pečeno60–65°C

well doneWell done→Prepečeno70–100°C

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

Detailed explanation

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