Can ogon 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

round primal · Poland

ogon

Q: What is ogon in China?

ogon is the Poland retail name for the oxtail, which sits on the round primal. In China, the same cut is most often labeled niuwei china.

Q: What is ogon called in China?

Look for niuwei china—mapped to Oxtail (oxtail).

Q: What primal is ogon from?

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

In China, this cut is niuwei china.

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 Chinaniuwei china

What is this cut →Global guide →

How to order steak doneness

Poland → China

rare	Krwisty	→	San fen shu	48–55°C
medium rare	Średnio krwisty	→	Wu fen shu	55–60°C
medium	Średnio wysmażony	→	Qi fen shu	60–65°C
well done	Dobrze wysmażony	→	Quan shu	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

“ogon” in Poland maps to canonical oxtail (round: Tail, cross-cut into round sections). In China, look for labels such as niuwei china. 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.