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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

round primal · Poland

ogon

Q: What is ogon in Czech Republic?

ogon is the Poland retail name for the oxtail, which sits on the round primal. In Czech Republic, the same cut is most often labeled oháňka.

Q: What is ogon called in Czech Republic?

Look for oháňka—mapped to Oxtail (oxtail).

Q: What primal is ogon from?

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

In Czech Republic, this cut is oháňka.

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 Czech Republicoháňka

What is this cut →Global guide →

How to order steak doneness

Poland → Czech Republic

rare	Krwisty	→	Krvavý	48–55°C
medium rare	Średnio krwisty	→	Středně krvavý	55–60°C
medium	Średnio wysmażony	→	Středně propečený	60–65°C
well done	Dobrze wysmażony	→	Propečený	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 Czech Republic, look for labels such as oháňka. 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.