Can hrudí 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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

brisket primal · Czech Republic

hrudí

Q: What is hrudí in Slovakia?

hrudí is the Czech Republic retail name for the brisket, which sits on the brisket primal. In Slovakia, the same cut is most often labeled hruď.

Q: What is hrudí called in Slovakia?

Look for hruď—mapped to Brisket (brisket).

Q: What primal is hrudí from?

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

In Slovakia, this cut is hruď.

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 Slovakiahruď

What is this cut →Global guide →

How to order steak doneness

Czech Republic → Slovakia

rare	Krvavý	→	Krvavý	48–55°C
medium rare	Středně krvavý	→	Stredne krvavý	55–60°C
medium	Středně propečený	→	Stredne prepečený	60–65°C
well done	Propečený	→	Prepečený	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

“hrudí” in Czech Republic maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Slovakia, look for labels such as hruď. 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.