What is poitrine in Uganda?

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

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 Uganda?

In Uganda, medium rare is called "Medium rare". Rare is "Rare" and well done is "Erimye / Well done".

brisket primal · Belgium

poitrine

Q: What is poitrine called in Uganda?

Look for kifuba—mapped to Brisket (brisket).

Q: What primal is poitrine from?

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

In Uganda, this cut is kifuba.

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 Ugandakifuba

What is this cut →Global guide →

How to order steak doneness

Belgium → Uganda

rare	Saignant	→	Rare	48–55°C
medium rare	À point	→	Medium rare	55–60°C
medium	À point cuit	→	Medium	60–65°C
well done	Bien cuit	→	Erimye / Well done	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 Uganda, look for labels such as kifuba. 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.