Can ököruszály 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 Turkey?

In Turkey, medium rare is called "Az orta". Rare is "Az pişmiş" and well done is "Çok pişmiş".

round primal · Hungary

ököruszály

Q: What is ököruszály in Turkey?

ököruszály is the Hungary retail name for the oxtail, which sits on the round primal. In Turkey, the same cut is most often labeled kuyruk.

Q: What is ököruszály called in Turkey?

Look for kuyruk—mapped to Oxtail (oxtail).

Q: What primal is ököruszály from?

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

In Turkey, this cut is kuyruk.

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 Turkeykuyruk

What is this cut →Global guide →

How to order steak doneness

Hungary → Turkey

rare	Véresen	→	Az pişmiş	48–55°C
medium rare	Félig nyers	→	Az orta	55–60°C
medium	Közepesen átsütve	→	Orta pişmiş	60–65°C
well done	Jól átsütve	→	Çok pişmiş	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

“ököruszály” in Hungary maps to canonical oxtail (round: Tail, cross-cut into round sections). In Turkey, look for labels such as kuyruk. 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.