Can poitrine 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 Portugal?

In Portugal, medium rare is called "Mal passado/ao ponto". Rare is "Mal passado" and well done is "Bem passado".

What is poitrine in Portugal?

Q: What is poitrine in Portugal?

poitrine is the Belgium retail name for the brisket, which sits on the brisket primal. In Portugal, the same cut is most often labeled Peito.

Q: What is poitrine called in Portugal?

Look for Peito—mapped to Brisket (brisket).

Q: What primal is poitrine from?

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

Close match

poitrine

is very similar to Peito in Portugal

Ask for: Peito

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 Portugal

Peito

What is this cut?·Global guide

How to order steak doneness

Belgium → Portugal

rareSaignant→Mal passado48–55°C

medium rareÀ point→Mal passado/ao ponto55–60°C

mediumÀ point cuit→Ao ponto60–65°C

well doneBien cuit→Bem passado70–100°C

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

Detailed explanation

“poitrine” in Belgium maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Portugal, look for labels such as Peito. 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.