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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

brisket primal · Belgium

poitrine

Q: What is poitrine in Slovakia?

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

Q: What is poitrine called in Slovakia?

Look for hruď—mapped to Brisket (brisket).

Q: What primal is poitrine from?

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

In Slovakia, this cut is hruď.

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 Slovakiahruď

What is this cut →Global guide →

How to order steak doneness

Belgium → Slovakia

rare	Saignant	→	Krvavý	48–55°C
medium rare	À point	→	Stredne krvavý	55–60°C
medium	À point cuit	→	Stredne prepečený	60–65°C
well done	Bien cuit	→	Prepečený	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 Slovakia, look for labels such as hruď. 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.