Can Ochsenschwanz 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 Albania?

In Albania, medium rare is called "Mesatar i rrallë". Rare is "I gjallë" and well done is "I pjekur mirë".

round primal · Germany

Ochsenschwanz

Q: What is Ochsenschwanz in Albania?

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

Q: What is Ochsenschwanz called in Albania?

Look for oxtail—mapped to Oxtail (oxtail).

Q: What primal is Ochsenschwanz from?

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

In Albania, this cut is oxtail.

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 Albaniaoxtail

What is this cut →Global guide →

How to order steak doneness

Germany → Albania

rare	Blutig	→	I gjallë	48–55°C
medium rare	Rosa	→	Mesatar i rrallë	55–60°C
medium	Halb durch	→	Mesatar	60–65°C
well done	Durch / Gut durch	→	I pjekur mirë	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

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