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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

brisket primal · Brazil

peito

Q: What is peito in Portugal?

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

Q: What is peito called in Portugal?

Look for Peito—mapped to Brisket (brisket).

Q: What primal is peito from?

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

In Portugal, this cut is Peito.

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 PortugalPeito

What is this cut →Global guide →

How to order steak doneness

Brazil → Portugal

rare	Mal passada	→	Mal passado	48–55°C
medium rare	Ao ponto para mal	→	Mal passado/ao ponto	55–60°C
medium	Ao ponto	→	Ao ponto	60–65°C
well done	Bem passada	→	Bem passado	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 Portugal, look for labels such as Peito. 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.