Can rabo 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 Japan?

In Japan, medium rare is called "Midiamu rea". Rare is "Rea" and well done is "Uerudan".

round primal · Brazil

rabo

Q: What is rabo in Japan?

rabo is the Brazil retail name for the oxtail, which sits on the round primal. In Japan, the same cut is most often labeled teru.

Q: What is rabo called in Japan?

Look for teru—mapped to Oxtail (oxtail).

Q: What primal is rabo from?

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

In Japan, this cut is teru.

Exact match · Confidence 0.95

Fig. 1 · Tail, cross-cut into round sections · round primal

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.

Primalround

LocationTail, cross-cut into round sections

In Japanteru

What is this cut →Global guide →

How to order steak doneness

Brazil → Japan

rare	Mal passada	→	Rea	48–55°C
medium rare	Ao ponto para mal	→	Midiamu rea	55–60°C
medium	Ao ponto	→	Midiamu	60–65°C
well done	Bem passada	→	Uerudan	70–100°C

Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.

Detailed explanation

“rabo” in Brazil maps to canonical oxtail (round: Tail, cross-cut into round sections). In Japan, look for labels such as teru. 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.