Can Punta di petto 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 · Italy

Punta di petto

Q: What is Punta di petto in Greece?

Punta di petto is the Italy retail name for the brisket, which sits on the brisket primal. In Greece, the same cut is most often labeled stithos.

Q: What is Punta di petto called in Greece?

Look for stithos—mapped to Brisket (brisket).

Q: What primal is Punta di petto from?

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

In Greece, this cut is stithos.

Exact match · Confidence 0.90

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

Italy → Greece

rare	Al sangue	→	Ανίσπαστο	48–55°C
medium rare	Cottura media	→	Μισοψημένο	55–60°C
medium	Al punto	→	Μέτριο	60–65°C
well done	Ben cotto	→	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

“Punta di petto” in Italy 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.