Can queue de boeuf 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

round primal · France

queue de boeuf

Q: What is queue de boeuf in Germany?

queue de boeuf is the France retail name for the oxtail, which sits on the round primal. In Germany, the same cut is most often labeled Ochsenschwanz.

Q: What is queue de boeuf called in Germany?

Look for Ochsenschwanz—mapped to Oxtail (oxtail).

Q: What primal is queue de boeuf from?

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

In Germany, this cut is Ochsenschwanz.

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 GermanyOchsenschwanz

What is this cut →Global guide →

How to order steak doneness

France → Germany

rare	Saignant	→	Blutig	48–55°C
medium rare	À point	→	Rosa	55–60°C
medium	Entre à point et bien cuit	→	Halb durch	60–65°C
well done	Bien cuit	→	Durch / Gut durch	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

“queue de boeuf” in France maps to canonical oxtail (round: Tail, cross-cut into round sections). In Germany, look for labels such as Ochsenschwanz. 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.