Can Ossenstaart 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 Ecuador?

In Ecuador, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocida".

round primal · Netherlands

Ossenstaart

Q: What is Ossenstaart in Ecuador?

Ossenstaart is the Netherlands retail name for the oxtail, which sits on the round primal. In Ecuador, the same cut is most often labeled rabo ec.

Q: What is Ossenstaart called in Ecuador?

Look for rabo ec—mapped to Oxtail (oxtail).

Q: What primal is Ossenstaart from?

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

In Ecuador, this cut is rabo ec.

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 Ecuadorrabo ec

What is this cut →Global guide →

How to order steak doneness

Netherlands → Ecuador

rare	Rood	→	Término Inglés	48–55°C
medium rare	Half doorbakken	→	Término medio	55–60°C
medium	Doorbakken	→	Tres cuartos	60–65°C
well done	Goed doorbakken	→	Bien cocida	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

“Ossenstaart” in Netherlands maps to canonical oxtail (round: Tail, cross-cut into round sections). In Ecuador, look for labels such as rabo ec. 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.