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What is al-dhanab?

Quick Answer

al-dhanab is a regional beef-cut name for the oxtail, on the round primal (Tail, cross-cut into round sections).

People also ask about this cut

What is al-dhanab in simple terms?
al-dhanab is a regional name for oxtail (Oxtail), round primal beef.

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What is al-dhanab called in the United States?
US retail labels for oxtail appear in the names-by-country section; common forms include the mapped English terms listed there.

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Where is al-dhanab on the cow?
al-dhanab refers to oxtail located at Tail, cross-cut into round sections on the round primal.

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Is al-dhanab steak?
It is a beef muscle sold as steak or roast depending on thickness and market—still oxtail anatomically.

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Is al-dhanab the same as Hind Shank?
How do I translate al-dhanab for travel?
Use translation URLs from the list on this page, or open the Oxtail hub.

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What is another name for al-dhanab?
See aliases and country rows above; the canonical term is oxtail.

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“al-dhanab” is a regional beef-cut name that maps to the canonical cut Oxtail (round primal).

Use the names-by-country section below when shopping or ordering abroad.

Global cut guide

Where it comes from

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. It is part of the round primal (Tail, cross-cut into round sections).

In menus and butcher shops it is often discussed next to Hind Shank.

What it's called in other countries

Cooking methods

Typical methods include high-heat searing or grilling for steaks, resting before slicing, and cutting across the grain when the muscle is fibrous. Because this cut sits on the round primal (Tail, cross-cut into round sections), adjust time and temperature to thickness and marbling.

Translations across countries

Showing 40 of 11817 routes — more in the sitemap.

Popular comparisons

Related cuts

Regional translations · vs Hind Shank

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How this information is generated

This information is for educational purposes only and may vary by region or butcher practices.