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 Montenegro?

In Montenegro, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Dobro pečeno".

round primal · Slovakia

ochvost

Q: What is ochvost in Montenegro?

ochvost is the Slovakia retail name for the oxtail, which sits on the round primal. In Montenegro, the same cut is most often labeled goveđi rep.

Q: What is ochvost called in Montenegro?

Look for goveđi rep—mapped to Oxtail (oxtail).

Q: What primal is ochvost from?

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

In Montenegro, this cut is goveđi rep.

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 Montenegrogoveđi rep

What is this cut →Global guide →

How to order steak doneness

Slovakia → Montenegro

rare	Krvavý	→	Krvavo	48–55°C
medium rare	Stredne krvavý	→	Slabije pečeno	55–60°C
medium	Stredne prepečený	→	Srednje pečeno	60–65°C
well done	Prepečený	→	Dobro pečeno	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 Montenegro, look for labels such as goveđi rep. 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.