Can mostek 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 Panama?

In Panama, medium rare is called "Término Medio". Rare is "Término Rojo" and well done is "Bien Cocido".

brisket primal · Poland

mostek

Q: What is mostek in Panama?

mostek is the Poland retail name for the brisket, which sits on the brisket primal. In Panama, the same cut is most often labeled pecho.

Q: What is mostek called in Panama?

Look for pecho—mapped to Brisket (brisket).

Q: What primal is mostek from?

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

In Panama, this cut is pecho.

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 Panamapecho

What is this cut →Global guide →

How to order steak doneness

Poland → Panama

rare	Krwisty	→	Término Rojo	48–55°C
medium rare	Średnio krwisty	→	Término Medio	55–60°C
medium	Średnio wysmażony	→	Tres Cuartos	60–65°C
well done	Dobrze wysmażony	→	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

“mostek” in Poland maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Panama, 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.