Can poitrine 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 China?

In China, medium rare is called "Wu fen shu". Rare is "San fen shu" and well done is "Quan shu".

brisket primal · France

poitrine

Q: What is poitrine in China?

poitrine is the France retail name for the brisket, which sits on the brisket primal. In China, the same cut is most often labeled niunan china.

Q: What is poitrine called in China?

Look for niunan china—mapped to Brisket (brisket).

Q: What primal is poitrine from?

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

In China, this cut is niunan china.

Close match · Confidence 0.75

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 Chinaniunan china

What is this cut →Global guide →

How to order steak doneness

France → China

rare	Saignant	→	San fen shu	48–55°C
medium rare	À point	→	Wu fen shu	55–60°C
medium	Entre à point et bien cuit	→	Qi fen shu	60–65°C
well done	Bien cuit	→	Quan shu	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

“poitrine” in France maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In China, look for labels such as niunan china. 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.