What is gardi in Côte d'Ivoire?

gardi is the Bulgaria retail name for the brisket, which sits on the brisket primal. In Côte d'Ivoire, the same cut is most often labeled poitrine.

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 Côte d'Ivoire?

In Côte d'Ivoire, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

brisket primal · Bulgaria

gardi

Q: What is gardi called in Côte d'Ivoire?

Look for poitrine—mapped to Brisket (brisket).

Q: What primal is gardi from?

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

In Côte d'Ivoire, this cut is poitrine.

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 Côte d'Ivoirepoitrine

What is this cut →Global guide →

How to order steak doneness

Bulgaria → Côte d'Ivoire

rare	Алангле	→	Rare	48–55°C
medium rare	Средно алангле	→	Medium rare	55–60°C
medium	Средно изпечено	→	Medium	60–65°C
well done	Добре изпечено	→	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

“gardi” in Bulgaria maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Côte d'Ivoire, look for labels such as poitrine. 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.