Can rep 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 Taiwan?

In Taiwan, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

round primal · Slovenia

rep

Q: What is rep in Taiwan?

rep is the Slovenia retail name for the oxtail, which sits on the round primal. In Taiwan, the same cut is most often labeled niuwei.

Q: What is rep called in Taiwan?

Look for niuwei—mapped to Oxtail (oxtail).

Q: What primal is rep from?

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

In Taiwan, this cut is niuwei.

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 Taiwanniuwei

What is this cut →Global guide →

How to order steak doneness

Slovenia → Taiwan

rare	Krvavo	→	San fen shu	48–55°C
medium rare	Srednje surovo	→	Wu fen shu	55–60°C
medium	Srednje pečeno	→	Qi fen shu	60–65°C
well done	Prepečeno	→	Quan shu	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

“rep” in Slovenia maps to canonical oxtail (round: Tail, cross-cut into round sections). In Taiwan, look for labels such as niuwei. 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.