Can tdong masi 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

round primal · Meghalaya

tdong masi

Q: What is tdong masi in China?

tdong masi is the Meghalaya retail name for the oxtail, which sits on the round primal. In China, the same cut is most often labeled niuwei china.

Q: What is tdong masi called in China?

Look for niuwei china—mapped to Oxtail (oxtail).

Q: What primal is tdong masi from?

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

In China, this cut is niuwei china.

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 Chinaniuwei china

What is this cut →Global guide →

How to order steak doneness

Meghalaya → China

rare	Rare	→	San fen shu	48–55°C
medium rare	Medium rare	→	Wu fen shu	55–60°C
medium	Medium	→	Qi fen shu	60–65°C
well done	Tep tep	→	Quan shu	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

“tdong masi” in Meghalaya maps to canonical oxtail (round: Tail, cross-cut into round sections). In China, look for labels such as niuwei china. 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.