What is al-dhanab in DR Congo?

al-dhanab is the Chad retail name for the oxtail, which sits on the round primal. In DR Congo, the same cut is most often labeled queue de boeuf.

Can al-dhanab 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 DR Congo?

In DR Congo, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

round primal · Chad

al-dhanab

Q: What is al-dhanab called in DR Congo?

Look for queue de boeuf—mapped to Oxtail (oxtail).

Q: What primal is al-dhanab from?

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

In DR Congo, this cut is queue de boeuf.

Exact match · Confidence 0.90

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 DR Congoqueue de boeuf

What is this cut →Global guide →

How to order steak doneness

Chad → DR Congo

rare	Niy	→	Rare	48–55°C
medium rare	Niy shwayya	→	Medium rare	55–60°C
medium	Bayn bayn	→	Medium	60–65°C
well done	Mistawi tamam	→	Well done	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

“al-dhanab” in Chad maps to canonical oxtail (round: Tail, cross-cut into round sections). In DR Congo, look for labels such as queue de boeuf. 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.