Can fidsh 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 · Ethiopia

fidsh

Q: What is fidsh in Greece?

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

Q: What is fidsh called in Greece?

Look for stithos—mapped to Brisket (brisket).

Q: What primal is fidsh from?

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

In Greece, this cut is stithos.

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 Greecestithos

What is this cut →Global guide →

How to order steak doneness

Ethiopia → Greece

rare	Tere	→	Ανίσπαστο	48–55°C
medium rare	Tibs leb-leb	→	Μισοψημένο	55–60°C
medium	Yetebese	→	Μέτριο	60–65°C
well done	Yetebese kibrit	→	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

“fidsh” in Ethiopia 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.