Can ochvost 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 Maharashtra?

In Maharashtra, medium rare is called "Medium rare". Rare is "Rare" and well done is "Bhuna".

round primal · Slovakia

ochvost

Q: What is ochvost in Maharashtra?

ochvost is the Slovakia retail name for the oxtail, which sits on the round primal. In Maharashtra, the same cut is most often labeled dum mh.

Q: What is ochvost called in Maharashtra?

Look for dum mh—mapped to Oxtail (oxtail). Note: in Maharashtra, "dum mh" refers to water buffalo (buff), not standard cow beef.

Q: What primal is ochvost from?

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

In Maharashtra, this cut is dum mh.(water buffalo (buff))

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 Maharashtradum mh

What is this cut →Global guide →

How to order steak doneness

Slovakia → Maharashtra

rare	Krvavý	→	Rare	48–55°C
medium rare	Stredne krvavý	→	Medium rare	55–60°C
medium	Stredne prepečený	→	Medium	60–65°C
well done	Prepečený	→	Bhuna	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

“ochvost” in Slovakia maps to canonical oxtail (round: Tail, cross-cut into round sections). In Maharashtra, look for labels such as dum mh. 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.