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 Iran?

In Iran, medium rare is called "Kam-pokhteh". Rare is "Kham" and well done is "Kamelan Pokhteh".

round primal · Germany

Ochsenschwanz

Q: What is Ochsenschwanz in Iran?

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

Q: What is Ochsenschwanz called in Iran?

Look for dom—mapped to Oxtail (oxtail).

Q: What primal is Ochsenschwanz from?

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

In Iran, this cut is dom.

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 Irandom

What is this cut →Global guide →

How to order steak doneness

Germany → Iran

rare	Blutig	→	Kham	48–55°C
medium rare	Rosa	→	Kam-pokhteh	55–60°C
medium	Halb durch	→	Madiyom	60–65°C
well done	Durch / Gut durch	→	Kamelan Pokhteh	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 Iran, look for labels such as dom. 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.