Can qianxiong rou 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

brisket primal · China

qianxiong rou

Q: What is qianxiong rou in Bosnia & Herzegovina?

qianxiong rou is the China retail name for the brisket flat, which sits on the brisket primal. In Bosnia & Herzegovina, the same cut is most often labeled brisket flat.

Q: What is qianxiong rou called in Bosnia & Herzegovina?

Look for brisket flat—mapped to Brisket Flat (brisket flat).

Q: What primal is qianxiong rou from?

Brisket Flat is on the brisket primal (Deep pectoral muscle — the lean, flat portion of the brisket).

In Bosnia & Herzegovina, this cut is brisket flat.

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Fig. 1 · Deep pectoral muscle — the lean, flat portion of the brisket · brisket primal

About this cut

The leaner half of the whole brisket. Uniform rectangular shape makes it ideal for even slicing. The competition BBQ cut — prized for its presentation. Also the traditional cut for corned beef and pastrami. Less forgiving than the point — requires precise temperature control to avoid drying out.

Primalbrisket

LocationDeep pectoral muscle — the lean, flat portion of the brisket

In Bosnia & Herzegovinabrisket flat

What is this cut →Global guide →

How to order steak doneness

China → Bosnia & Herzegovina

rare	San fen shu	→	Krvavo	48–55°C
medium rare	Wu fen shu	→	Slabije pečeno	55–60°C
medium	Qi fen shu	→	Srednje pečeno	60–65°C
well done	Quan shu	→	Reš pečeno	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

“qianxiong rou” in China maps to canonical brisket flat (brisket: Deep pectoral muscle — the lean, flat portion of the brisket). In Bosnia & Herzegovina, look for labels such as brisket flat. The leaner half of the whole brisket. Uniform rectangular shape makes it ideal for even slicing. The competition BBQ cut — prized for its presentation. Also the traditional cut for corned beef and pastrami. Less forgiving than the point — requires precise temperature control to avoid drying out.