brisket primal · Switzerland
In Turkey, this cut is döş.
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.
| rare | Bleu | → | Az pişmiş |
| medium rare | Saignant | → | Az orta |
| medium | À point | → | Orta pişmiş |
| well done | Bien cuit | → | Çok pişmiş |
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.
“federstück” in Switzerland maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Turkey, look for labels such as döş. 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.
This information is for educational purposes only and may vary by region or butcher practices.