Can mei-sa manipur 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 Uzbekistan?

In Uzbekistan, medium rare is called "Kam pishgan". Rare is "Xomroq" and well done is "Yaxshi pishgan".

round primal · Manipur

mei-sa manipur

Q: What is mei-sa manipur in Uzbekistan?

mei-sa manipur is the Manipur retail name for the oxtail, which sits on the round primal. In Uzbekistan, the same cut is most often labeled dum.

Q: What is mei-sa manipur called in Uzbekistan?

Look for dum—mapped to Oxtail (oxtail).

Q: What primal is mei-sa manipur from?

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

In Uzbekistan, this cut is dum.

Exact match · Confidence 0.90

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 Uzbekistandum

What is this cut →Global guide →

How to order steak doneness

Manipur → Uzbekistan

rare	Rare	→	Xomroq	48–55°C
medium rare	Medium rare	→	Kam pishgan	55–60°C
medium	Medium	→	O'rtacha	60–65°C
well done	Manghatpa	→	Yaxshi pishgan	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

“mei-sa manipur” in Manipur maps to canonical oxtail (round: Tail, cross-cut into round sections). In Uzbekistan, look for labels such as dum. 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.