Can oháňka 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 France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

round primal · Czech Republic

oháňka

Q: What is oháňka in France?

oháňka is the Czech Republic retail name for the oxtail, which sits on the round primal. In France, the same cut is most often labeled Queue de boeuf.

Q: What is oháňka called in France?

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

Q: What primal is oháňka from?

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

In France, this cut is Queue de boeuf.

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 FranceQueue de boeuf

What is this cut →Global guide →

How to order steak doneness

Czech Republic → France

rare	Krvavý	→	Saignant	48–55°C
medium rare	Středně krvavý	→	À point	55–60°C
medium	Středně propečený	→	Entre à point et bien cuit	60–65°C
well done	Propečený	→	Bien cuit	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

“oháňka” in Czech Republic maps to canonical oxtail (round: Tail, cross-cut into round sections). In France, 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.