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 Spain?

In Spain, medium rare is called "Al punto". Rare is "Poco hecho" and well done is "Muy hecho".

round primal · Slovakia

ochvost

Q: What is ochvost in Spain?

ochvost is the Slovakia retail name for the oxtail, which sits on the round primal. In Spain, the same cut is most often labeled Rabo de toro.

Q: What is ochvost called in Spain?

Look for Rabo de toro—mapped to Oxtail (oxtail).

Q: What primal is ochvost from?

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

In Spain, this cut is Rabo de toro.

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 SpainRabo de toro

What is this cut →Global guide →

How to order steak doneness

Slovakia → Spain

rare	Krvavý	→	Poco hecho	48–55°C
medium rare	Stredne krvavý	→	Al punto	55–60°C
medium	Stredne prepečený	→	En su punto	60–65°C
well done	Prepečený	→	Muy hecho	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 Spain, look for labels such as Rabo de toro. 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.