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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

brisket primal · Belgium

poitrine

Q: What is poitrine in Norway?

poitrine is the Belgium retail name for the brisket, which sits on the brisket primal. In Norway, the same cut is most often labeled oksebryst.

Q: What is poitrine called in Norway?

Look for oksebryst—mapped to Brisket (brisket).

Q: What primal is poitrine from?

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

In Norway, this cut is oksebryst.

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 Norwayoksebryst

What is this cut →Global guide →

How to order steak doneness

Belgium → Norway

rare	Saignant	→	Rå	48–55°C
medium rare	À point	→	Medium rå	55–60°C
medium	À point cuit	→	Medium	60–65°C
well done	Bien cuit	→	Godt stekt	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 Norway, look for labels such as oksebryst. 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.