Can teru 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

round primal · Japan

teru

Q: What is teru in Russia?

teru is the Japan retail name for the oxtail, which sits on the round primal. In Russia, the same cut is most often labeled khvost.

Q: What is teru called in Russia?

Look for khvost—mapped to Oxtail (oxtail).

Q: What primal is teru from?

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

In Russia, this cut is khvost.

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 Russiakhvost

What is this cut →Global guide →

How to order steak doneness

Japan → Russia

rare	Rea	→	С кровью	48–55°C
medium rare	Midiamu rea	→	Medium rare	55–60°C
medium	Midiamu	→	Medium	60–65°C
well done	Uerudan	→	Хорошо прожаренный	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

“teru” in Japan maps to canonical oxtail (round: Tail, cross-cut into round sections). In Russia, look for labels such as khvost. 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.