Can rinnatükk 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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

brisket primal · Estonia

rinnatükk

Q: What is rinnatükk in Greece?

rinnatükk is the Estonia retail name for the brisket, which sits on the brisket primal. In Greece, the same cut is most often labeled stithos.

Q: What is rinnatükk called in Greece?

Look for stithos—mapped to Brisket (brisket).

Q: What primal is rinnatükk from?

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

In Greece, this cut is stithos.

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 Greecestithos

What is this cut →Global guide →

How to order steak doneness

Estonia → Greece

rare	Verine	→	Ανίσπαστο	48–55°C
medium rare	Poolverine	→	Μισοψημένο	55–60°C
medium	Poolküps	→	Μέτριο	60–65°C
well done	Läbiküpsenud	→	Καλοψημένο	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

“rinnatükk” in Estonia maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Greece, look for labels such as stithos. 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.