Can hruď 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 Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

brisket primal · Slovakia

hruď

Q: What is hruď in Bolivia?

hruď is the Slovakia retail name for the brisket, which sits on the brisket primal. In Bolivia, the same cut is most often labeled pecho.

Q: What is hruď called in Bolivia?

Look for pecho—mapped to Brisket (brisket).

Q: What primal is hruď from?

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

In Bolivia, this cut is pecho.

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 Boliviapecho

What is this cut →Global guide →

How to order steak doneness

Slovakia → Bolivia

rare	Krvavý	→	Vuelta y vuelta	48–55°C
medium rare	Stredne krvavý	→	Término medio	55–60°C
medium	Stredne prepečený	→	Tres cuartos	60–65°C
well done	Prepečený	→	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

“hruď” in Slovakia maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Bolivia, 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.