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 Punjab?

In Punjab, medium rare is called "Medium rare". Rare is "Rare" and well done is "Pakka".

round primal · Costa Rica

rabo

Q: What is rabo in Punjab?

rabo is the Costa Rica retail name for the oxtail, which sits on the round primal. In Punjab, the same cut is most often labeled dum pb.

Q: What is rabo called in Punjab?

Look for dum pb—mapped to Oxtail (oxtail). Note: in Punjab, "dum pb" refers to water buffalo (buff), not standard cow beef.

Q: What primal is rabo from?

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

In Punjab, this cut is dum pb.(water buffalo (buff))

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 Punjabdum pb

What is this cut →Global guide →

How to order steak doneness

Costa Rica → Punjab

rare	Rojo	→	Rare	48–55°C
medium rare	Término medio	→	Medium rare	55–60°C
medium	Tres cuartos	→	Medium	60–65°C
well done	Bien cocido	→	Pakka	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 Costa Rica maps to canonical oxtail (round: Tail, cross-cut into round sections). In Punjab, look for labels such as dum pb. 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.