Can dosh 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 Norway?

In Norway, medium rare is called "Medium rå". Rare is "Rå" and well done is "Godt stekt".

brisket primal · Egypt

dosh

Q: What is dosh in Norway?

dosh is the Egypt retail name for the brisket, which sits on the brisket primal. In Norway, the same cut is most often labeled oksebryst.

Q: What is dosh called in Norway?

Look for oksebryst—mapped to Brisket (brisket).

Q: What primal is dosh from?

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

In Norway, this cut is oksebryst.

Close match · Confidence 0.80

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 Norwayoksebryst

What is this cut →Global guide →

How to order steak doneness

Egypt → Norway

rare	Nay fe nay	→	Rå	48–55°C
medium rare	Nص istiwah khafif	→	Medium rå	55–60°C
medium	Mestewy noss noss	→	Medium	60–65°C
well done	Mestewy awy	→	Godt stekt	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

“dosh” in Egypt maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Norway, look for labels such as oksebryst. 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.