Can brust 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 Bosnia & Herzegovina?

In Bosnia & Herzegovina, medium rare is called "Slabije pečeno". Rare is "Krvavo" and well done is "Reš pečeno".

What should I ask for at a butcher in Bosnia & Herzegovina?

Ask for "Grudi s kosti za bosanski lonac" when looking for brust in Bosnia & Herzegovina.

What is brust in Bosnia & Herzegovina?

Q: What is brust in Bosnia & Herzegovina?

brust is the Austria retail name for the brisket, which sits on the brisket primal. In Bosnia & Herzegovina, the same cut is most often labeled grudi.

Q: What is brust called in Bosnia & Herzegovina?

Look for grudi—mapped to Brisket (brisket).

Q: What primal is brust from?

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

Close match

brust

is very similar to grudi in Bosnia & Herzegovina

Ask for: grudi

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.

brisket primal · Breast / lower chest, between the forelegs

In Bosnia & Herzegovina

grudi

Say this at the butcher

“Grudi s kosti za bosanski lonac”

'Brisket with bone for Bosnian pot'

What is this cut?·Global guide

How to order steak doneness

Austria → Bosnia & Herzegovina

rareBlutig→Krvavo48–55°C

medium rareRosa→Slabije pečeno55–60°C

mediumHalbdurch→Srednje pečeno60–65°C

well doneDurch→Reš pečeno70–100°C

Bosnian grilled meats (ćevapi, pljeskavica) are traditionally well-done. Biftek is the exception — medium is accepted in Sarajevo steakhouses.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“brust” in Austria maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Bosnia & Herzegovina, look for labels such as grudi. 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.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

Explore more cuts

This information is for educational purposes only and may vary by region or butcher practices.