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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

round primal · Slovakia

ochvost

Q: What is ochvost in North Macedonia?

ochvost is the Slovakia retail name for the oxtail, which sits on the round primal. In North Macedonia, the same cut is most often labeled opashka.

Q: What is ochvost called in North Macedonia?

Look for opashka—mapped to Oxtail (oxtail).

Q: What primal is ochvost from?

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

In North Macedonia, this cut is opashka.

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 North Macedoniaopashka

What is this cut →Global guide →

How to order steak doneness

Slovakia → North Macedonia

rare	Krvavý	→	Крваво	48–55°C
medium rare	Stredne krvavý	→	Слабо печено	55–60°C
medium	Stredne prepečený	→	Средно печено	60–65°C
well done	Prepečený	→	Добро печено	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 North Macedonia, look for labels such as opashka. 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.