Can khvist 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

round primal · Ukraine

khvist

Q: What is khvist in Portugal?

khvist is the Ukraine retail name for the oxtail, which sits on the round primal. In Portugal, the same cut is most often labeled oxtail.

Q: What is khvist called in Portugal?

Look for oxtail—mapped to Oxtail (oxtail).

Q: What primal is khvist from?

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

In Portugal, this cut is oxtail.

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 Portugaloxtail

What is this cut →Global guide →

How to order steak doneness

Ukraine → Portugal

rare	З кров'ю	→	Mal passado	48–55°C
medium rare	Medium rare	→	Mal passado/ao ponto	55–60°C
medium	Medium	→	Ao ponto	60–65°C
well done	Добре просмажений	→	Bem passado	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

“khvist” in Ukraine maps to canonical oxtail (round: Tail, cross-cut into round sections). In Portugal, look for labels such as oxtail. 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.