Can Peito 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

brisket primal · Portugal

Peito

Q: What is Peito in Hungary?

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

Q: What is Peito called in Hungary?

Look for szegy—mapped to Brisket (brisket).

Q: What primal is Peito from?

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

In Hungary, this cut is szegy.

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 Hungaryszegy

What is this cut →Global guide →

How to order steak doneness

Portugal → Hungary

rare	Mal passado	→	Véresen	48–55°C
medium rare	Mal passado/ao ponto	→	Félig nyers	55–60°C
medium	Ao ponto	→	Közepesen átsütve	60–65°C
well done	Bem passado	→	Jól átsütve	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

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