Can szegy 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

brisket primal · Hungary

szegy

Q: What is szegy in Argentina?

szegy is the Hungary retail name for the brisket, which sits on the brisket primal. In Argentina, the same cut is most often labeled Pecho.

Q: What is szegy called in Argentina?

Look for Pecho—mapped to Brisket (brisket).

Q: What primal is szegy from?

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

In Argentina, this cut is Pecho.

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 ArgentinaPecho

What is this cut →Global guide →

How to order steak doneness

Hungary → Argentina

rare	Véresen	→	Jugoso	48–55°C
medium rare	Félig nyers	→	A punto	55–60°C
medium	Közepesen átsütve	→	Cocido	60–65°C
well done	Jól átsütve	→	Bien cocido	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

“szegy” in Hungary maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Argentina, look for labels such as Pecho. 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.