Can peito 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

brisket primal · Brazil

peito

Q: What is peito in Austria?

peito is the Brazil retail name for the brisket, which sits on the brisket primal. In Austria, the same cut is most often labeled brust.

Q: What is peito called in Austria?

Look for brust—mapped to Brisket (brisket).

Q: What primal is peito from?

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

In Austria, this cut is brust.

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 Austriabrust

What is this cut →Global guide →

How to order steak doneness

Brazil → Austria

rare	Mal passada	→	Blutig	48–55°C
medium rare	Ao ponto para mal	→	Rosa	55–60°C
medium	Ao ponto	→	Halbdurch	60–65°C
well done	Bem passada	→	Durch	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

“peito” in Brazil maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Austria, look for labels such as brust. 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.