Can khvost 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 Germany?

In Germany, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch / Gut durch".

round primal · Russia

khvost

Q: What is khvost in Germany?

khvost is the Russia retail name for the oxtail, which sits on the round primal. In Germany, the same cut is most often labeled Ochsenschwanz.

Q: What is khvost called in Germany?

Look for Ochsenschwanz—mapped to Oxtail (oxtail).

Q: What primal is khvost from?

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

In Germany, this cut is Ochsenschwanz.

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 GermanyOchsenschwanz

What is this cut →Global guide →

How to order steak doneness

Russia → Germany

rare	С кровью	→	Blutig	48–55°C
medium rare	Medium rare	→	Rosa	55–60°C
medium	Medium	→	Halb durch	60–65°C
well done	Хорошо прожаренный	→	Durch / Gut durch	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

“khvost” in Russia maps to canonical oxtail (round: Tail, cross-cut into round sections). In Germany, look for labels such as Ochsenschwanz. 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.