round primal · Burkina Faso
In Indian Islands (Andaman, Nicobar & Lakshadweep), this cut is poonch andaman, also sold as lej lakshadweep.
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.
| rare | Saignant | → | Rare |
| medium rare | A point saignant | → | Medium rare |
| medium | A point | → | Medium |
| well done | Bien cuit | → | Well done |
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.
“zoor-ndo” in Burkina Faso maps to canonical oxtail (round: Tail, cross-cut into round sections). In Indian Islands (Andaman, Nicobar & Lakshadweep), look for labels such as poonch andaman · lej lakshadweep. 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.
This information is for educational purposes only and may vary by region or butcher practices.