Can poitrine 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

What should I ask for at a butcher in Bosnia & Herzegovina?

Ask for "Grudi s kosti za bosanski lonac" when looking for poitrine in Bosnia & Herzegovina.

brisket primal · Belgium

poitrine

Q: What is poitrine in Bosnia & Herzegovina?

poitrine is the Belgium retail name for the brisket, which sits on the brisket primal. In Bosnia & Herzegovina, the same cut is most often labeled grudi.

Q: What is poitrine called in Bosnia & Herzegovina?

Look for grudi—mapped to Brisket (brisket).

Q: What primal is poitrine from?

Brisket is on the brisket primal (Breast / lower chest, between the forelegs).

In Bosnia & Herzegovina, this cut is grudi.

Close match · Confidence 0.85

Fig. 1 · Breast / lower chest, between the forelegs · brisket primal

About this cut

From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.

Primalbrisket

LocationBreast / lower chest, between the forelegs

In Bosnia & Herzegovinagrudi

What is this cut →Global guide →

How to order steak doneness

Belgium → Bosnia & Herzegovina

rare	Saignant	→	Krvavo	48–55°C
medium rare	À point	→	Slabije pečeno	55–60°C
medium	À point cuit	→	Srednje pečeno	60–65°C
well done	Bien cuit	→	Reš pečeno	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

“poitrine” in Belgium maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Bosnia & Herzegovina, look for labels such as grudi. From the breast and lower chest. Two sub-sections: the flat (lean, uniform) and the point/deckle (fattier, more marbled). The most iconic cut for American BBQ smoking. Also used for braising, corned beef, and pastrami.