Can krūšu daļa 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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

brisket primal · Latvia

krūšu daļa

Q: What is krūšu daļa in Israel?

krūšu daļa is the Latvia retail name for the brisket, which sits on the brisket primal. In Israel, the same cut is most often labeled chaze bakar.

Q: What is krūšu daļa called in Israel?

Look for chaze bakar—mapped to Brisket (brisket).

Q: What primal is krūšu daļa from?

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

In Israel, this cut is chaze bakar.

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 Israelchaze bakar

What is this cut →Global guide →

How to order steak doneness

Latvia → Israel

rare	Ar asinīm	→	רייר	48–55°C
medium rare	Vidēji asiņains	→	מדיום רייר	55–60°C
medium	Vidēji izcepts	→	מדיום	60–65°C
well done	Pilnībā izcepts	→	וול דאן	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

“krūšu daļa” in Latvia maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Israel, look for labels such as chaze bakar. 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.