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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What should I ask for at a butcher in Russia?

Ask for "Мне нужна грудинка для тушения" when looking for poitrine in Russia.

brisket primal · France

poitrine

Q: What is poitrine in Russia?

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

Q: What is poitrine called in Russia?

Look for grudinka—mapped to Brisket (brisket).

Q: What primal is poitrine from?

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

In Russia, this cut is grudinka.

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 Russiagrudinka

What is this cut →Global guide →

How to order steak doneness

France → Russia

rare	Saignant	→	С кровью	48–55°C
medium rare	À point	→	Medium rare	55–60°C
medium	Entre à point et bien cuit	→	Medium	60–65°C
well done	Bien cuit	→	Хорошо прожаренный	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 Russia, look for labels such as grudinka. 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.