Can kora'in 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

round primal · Morocco

kora'in

Q: What is kora'in in Switzerland?

kora'in is the Morocco retail name for the oxtail, which sits on the round primal. In Switzerland, the same cut is most often labeled ochsenschwanz.

Q: What is kora'in called in Switzerland?

Look for ochsenschwanz—mapped to Oxtail (oxtail).

Q: What primal is kora'in from?

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

In Switzerland, this cut is ochsenschwanz.

Close match · Confidence 0.85

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 Switzerlandochsenschwanz

What is this cut →Global guide →

How to order steak doneness

Morocco → Switzerland

rare	Saigant	→	Bleu	48–55°C
medium rare	Saignant	→	Saignant	55–60°C
medium	Moyennement	→	À point	60–65°C
well done	Tayeb Bezzaf	→	Bien cuit	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

“kora'in” in Morocco maps to canonical oxtail (round: Tail, cross-cut into round sections). In Switzerland, look for labels such as ochsenschwanz. 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.