Can cola 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 Meghalaya?

In Meghalaya, medium rare is called "Medium rare". Rare is "Rare" and well done is "Tep tep".

round primal · Chile

cola

Q: What is cola in Meghalaya?

cola is the Chile retail name for the oxtail, which sits on the round primal. In Meghalaya, the same cut is most often labeled tdong masi.

Q: What is cola called in Meghalaya?

Look for tdong masi—mapped to Oxtail (oxtail).

Q: What primal is cola from?

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

In Meghalaya, this cut is tdong masi.

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 Meghalayatdong masi

What is this cut →Global guide →

How to order steak doneness

Chile → Meghalaya

rare	A lo inglés	→	Rare	48–55°C
medium rare	A punto	→	Medium rare	55–60°C
medium	Tres cuartos	→	Medium	60–65°C
well done	Bien cocido	→	Tep tep	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

“cola” in Chile maps to canonical oxtail (round: Tail, cross-cut into round sections). In Meghalaya, look for labels such as tdong masi. 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.