Can dum 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 Italy?

In Italy, medium rare is called "Cottura media". Rare is "Al sangue" and well done is "Ben cotto".

What is dum in Italy?

Q: What is dum in Italy?

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

Q: What is dum called in Italy?

Look for oxtail—mapped to Oxtail (oxtail).

Q: What primal is dum from?

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

Close match

dum

is very similar to oxtail in Italy

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 Italy

oxtail

What is this cut?·Global guide

How to order steak doneness

Uzbekistan → Italy

rareXomroq→Al sangue48–55°C

medium rareKam pishgan→Cottura media55–60°C

mediumO'rtacha→Al punto60–65°C

well doneYaxshi pishgan→Ben cotto70–100°C

Italian bistecca alla Fiorentina is traditionally served very rare (al sangue). Requesting ben cotto for a Fiorentina may offend the chef.

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

Detailed explanation

“dum” in Uzbekistan maps to canonical oxtail (round: Tail, cross-cut into round sections). In Italy, 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

Geretto (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.