Can grudi 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

brisket primal · Bosnia & Herzegovina

grudi

Q: What is grudi in Chile?

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

Q: What is grudi called in Chile?

Look for Tapapecho—mapped to Brisket (brisket).

Q: What primal is grudi from?

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

In Chile, this cut is Tapapecho.

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 ChileTapapecho

What is this cut →Global guide →

How to order steak doneness

Bosnia & Herzegovina → Chile

rare	Krvavo	→	A lo inglés	48–55°C
medium rare	Slabije pečeno	→	A punto	55–60°C
medium	Srednje pečeno	→	Tres cuartos	60–65°C
well done	Reš pečeno	→	Bien cocido	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

“grudi” in Bosnia & Herzegovina maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Chile, look for labels such as Tapapecho. 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.