Can döş mean more than one cut?

This name may also align with Short Plate in this dataset—see alternatives below.

How do you order steak doneness in North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

brisket primal · Turkey

döş

Q: What is döş in North Macedonia?

döş is the Turkey retail name for the brisket, which sits on the brisket primal. In North Macedonia, the same cut is most often labeled gradi.

Q: What is döş called in North Macedonia?

Look for gradi—mapped to Brisket (brisket).

Q: What primal is döş from?

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

In North Macedonia, this cut is gradi.

Cultural equivalent · Confidence 0.70

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

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 North Macedoniagradi

What is this cut →Global guide →

How to order steak doneness

Turkey → North Macedonia

rare	Az pişmiş	→	Крваво	48–55°C
medium rare	Az orta	→	Слабо печено	55–60°C
medium	Orta pişmiş	→	Средно печено	60–65°C
well done	Çok pişmiş	→	Добро печено	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

“Döş” in Turkey maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In North Macedonia, look for labels such as gradi. 1 other canonical interpretation may apply. 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.