round primal · France
In Tanzania, this cut is mkia tanzania, also sold as mkia.
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.
| rare | Saignant | → | Rare |
| medium rare | À point | → | Medium rare |
| medium | Entre à point et bien cuit | → | Medium |
| well done | Bien cuit | → | Imeiva / Imekuwa |
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.
“queue de boeuf” in France maps to canonical oxtail (round: Tail, cross-cut into round sections). In Tanzania, look for labels such as mkia tanzania · mkia. 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.
This information is for educational purposes only and may vary by region or butcher practices.