Can gau 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

brisket primal · Vietnam

gau

Q: What is gau in Brazil?

gau is the Vietnam retail name for the brisket point (deckle), which sits on the brisket primal. In Brazil, the same cut is most often labeled brisket point.

Q: What is gau called in Brazil?

Look for brisket point—mapped to Brisket Point (brisket point (deckle)).

Q: What primal is gau from?

Brisket Point is on the brisket primal (Superficial pectoral muscle — the fatty, irregular portion overlapping the flat).

In Brazil, this cut is brisket point.

Close match · Confidence 0.90

Fig. 1 · Superficial pectoral muscle — the fatty, irregular portion overlapping the flat · brisket primal

About this cut

The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle.

Primalbrisket

LocationSuperficial pectoral muscle — the fatty, irregular portion overlapping the flat

In Brazilbrisket point

What is this cut →Global guide →

How to order steak doneness

Vietnam → Brazil

rare	Tái	→	Mal passada	48–55°C
medium rare	Tái vừa	→	Ao ponto para mal	55–60°C
medium	Vừa	→	Ao ponto	60–65°C
well done	Chín kỹ	→	Bem passada	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

“Gầu (The Crunchy Brisket Fat)” in Vietnam maps to canonical brisket point (brisket: Superficial pectoral muscle — the fatty, irregular portion overlapping the flat). In Brazil, look for labels such as brisket point. The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle.