Can gardi 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

brisket primal · Bulgaria

gardi

Q: What is gardi in Argentina?

gardi is the Bulgaria retail name for the brisket, which sits on the brisket primal. In Argentina, the same cut is most often labeled Pecho.

Q: What is gardi called in Argentina?

Look for Pecho—mapped to Brisket (brisket).

Q: What primal is gardi from?

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

In Argentina, this cut is Pecho.

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 ArgentinaPecho

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Argentina

rare	Алангле	→	Jugoso	48–55°C
medium rare	Средно алангле	→	A punto	55–60°C
medium	Средно изпечено	→	Cocido	60–65°C
well done	Добре изпечено	→	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

“gardi” in Bulgaria maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Argentina, look for labels such as Pecho. 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.