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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

brisket primal · Latvia

krūšu daļa

Q: What is krūšu daļa in Netherlands?

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

Q: What is krūšu daļa called in Netherlands?

Look for Runderborst—mapped to Brisket (brisket).

Q: What primal is krūšu daļa from?

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

In Netherlands, this cut is Runderborst.

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 NetherlandsRunderborst

What is this cut →Global guide →

How to order steak doneness

Latvia → Netherlands

rare	Ar asinīm	→	Rood	48–55°C
medium rare	Vidēji asiņains	→	Half doorbakken	55–60°C
medium	Vidēji izcepts	→	Doorbakken	60–65°C
well done	Pilnībā izcepts	→	Goed doorbakken	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 Netherlands, look for labels such as Runderborst. 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.