Can oksehale 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

round primal · Norway

oksehale

Q: What is oksehale in Argentina?

oksehale is the Norway retail name for the oxtail, which sits on the round primal. In Argentina, the same cut is most often labeled Cola.

Q: What is oksehale called in Argentina?

Look for Cola—mapped to Oxtail (oxtail).

Q: What primal is oksehale from?

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

In Argentina, this cut is Cola.

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 ArgentinaCola

What is this cut →Global guide →

How to order steak doneness

Norway → Argentina

rare	Rå	→	Jugoso	48–55°C
medium rare	Medium rå	→	A punto	55–60°C
medium	Medium	→	Cocido	60–65°C
well done	Godt stekt	→	Bien cocido	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

“oksehale” in Norway maps to canonical oxtail (round: Tail, cross-cut into round sections). In Argentina, look for labels such as Cola. 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.