round primal · Manipur
In Philippines, this cut is buntot ng baka.
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 | Rare | → | Hilaw-hilaw pa |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Manghatpa | → | Lutong-luto |
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.
“mei-sa manipur” in Manipur maps to canonical oxtail (round: Tail, cross-cut into round sections). In Philippines, look for labels such as buntot ng baka. 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.