Can neguri 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 South Korea?

In South Korea, medium rare is called "Mi-di-eom re-eo". Rare is "Re-eo" and well done is "Wel-deon".

round primal · Northeast India (Other States)

neguri

Q: What is neguri in South Korea?

neguri is the Northeast India (Other States) retail name for the oxtail, which sits on the round primal. In South Korea, the same cut is most often labeled kkori.

Q: What is neguri called in South Korea?

Look for kkori—mapped to Oxtail (oxtail).

Q: What primal is neguri from?

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

In South Korea, this cut is kkori.

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 South Koreakkori

What is this cut →Global guide →

How to order steak doneness

Northeast India (Other States) → South Korea

rare	Rare	→	Re-eo	48–55°C
medium rare	Medium rare	→	Mi-di-eom re-eo	55–60°C
medium	Medium	→	Mi-di-eom	60–65°C
well done	Pakka	→	Wel-deon	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

“neguri” in Northeast India (Other States) maps to canonical oxtail (round: Tail, cross-cut into round sections). In South Korea, look for labels such as kkori. 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.