Can goveđi rep 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

round primal · Montenegro

goveđi rep

Q: What is goveđi rep in Austria?

goveđi rep is the Montenegro retail name for the oxtail, which sits on the round primal. In Austria, the same cut is most often labeled ochsenschlepp.

Q: What is goveđi rep called in Austria?

Look for ochsenschlepp—mapped to Oxtail (oxtail).

Q: What primal is goveđi rep from?

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

In Austria, this cut is ochsenschlepp.

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 Austriaochsenschlepp

What is this cut →Global guide →

How to order steak doneness

Montenegro → Austria

rare	Krvavo	→	Blutig	48–55°C
medium rare	Slabije pečeno	→	Rosa	55–60°C
medium	Srednje pečeno	→	Halbdurch	60–65°C
well done	Dobro pečeno	→	Durch	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

“goveđi rep” in Montenegro maps to canonical oxtail (round: Tail, cross-cut into round sections). In Austria, look for labels such as ochsenschlepp. 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.