Can pecho 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

brisket primal · Ecuador

pecho

Q: What is pecho in Panama?

pecho is the Ecuador retail name for the brisket, which sits on the brisket primal. In Panama, the same cut is most often labeled pecho.

Q: What is pecho called in Panama?

Look for pecho—mapped to Brisket (brisket).

Q: What primal is pecho from?

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

In Panama, 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 Panamapecho

What is this cut →Global guide →

How to order steak doneness

Ecuador → Panama

rare	Término Inglés	→	Término Rojo	48–55°C
medium rare	Término medio	→	Término Medio	55–60°C
medium	Tres cuartos	→	Tres Cuartos	60–65°C
well done	Bien cocida	→	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

“pecho” in Ecuador maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Panama, 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.