Can cecina 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 Philippines?

In Philippines, medium rare is called "Medium rare". Rare is "Hilaw-hilaw pa" and well done is "Lutong-luto".

What is cecina in Philippines?

Q: What is cecina in Philippines?

cecina is the Costa Rica retail name for the brisket, which sits on the brisket primal. In Philippines, the same cut is most often labeled punong dapit.

Q: What is cecina called in Philippines?

Look for punong dapit—mapped to Brisket (brisket).

Q: What primal is cecina from?

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

Close match

cecina

is very similar to punong dapit in Philippines

Ask for: punong dapit

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 Philippines

punong dapit

What is this cut?·Global guide

How to order steak doneness

Costa Rica → Philippines

rareRojo→Hilaw-hilaw pa48–55°C

medium rareTérmino medio→Medium rare55–60°C

mediumTres cuartos→Medium60–65°C

well doneBien cocido→Lutong-luto70–100°C

Filipino home cooking strongly prefers Lutong-luto (well done), especially in soups and stews. Modern Manila steakhouses use standard English doneness terms. 'Hilaw-hilaw pa' (still a bit raw) is traditional but rarely requested — rare beef is a steakhouse phenomenon, not a home convention.

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

Detailed explanation

“cecina” in Costa Rica maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Philippines, look for labels such as punong dapit. 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.