What is al-dhanab in Myanmar?

al-dhanab is the Chad retail name for the oxtail, which sits on the round primal. In Myanmar, the same cut is most often labeled oxtail.

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 Myanmar?

In Myanmar, medium rare is called "Medium rare". Rare is "Rare" and well done is "Kyetko / A-pyauk-pyauk".

round primal · Chad

al-dhanab

Q: What is al-dhanab called in Myanmar?

Look for oxtail—mapped to Oxtail (oxtail).

Q: What primal is al-dhanab from?

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

In Myanmar, this cut is oxtail.

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 Myanmaroxtail

What is this cut →Global guide →

How to order steak doneness

Chad → Myanmar

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	→	Kyetko / A-pyauk-pyauk	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 Myanmar, 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.