Can hrudí 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 Singapore?

In Singapore, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is hrudí in Singapore?

Q: What is hrudí in Singapore?

hrudí is the Czech Republic retail name for the brisket, which sits on the brisket primal. In Singapore, the same cut is most often labeled brisket sg.

Q: What is hrudí called in Singapore?

Look for brisket sg—mapped to Brisket (brisket).

Q: What primal is hrudí from?

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

Close match

hrudi

is very similar to brisket sg in Singapore

Ask for: brisket sg

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 Singapore

brisket sg

What is this cut?·Global guide

How to order steak doneness

Czech Republic → Singapore

rareKrvavý→Rare48–55°C

medium rareStředně krvavý→Medium rare55–60°C

mediumStředně propečený→Medium60–65°C

well donePropečený→Well done70–100°C

Singapore's high-end steakhouses operate at international standards with the full 5-stage scale (Rare to Well Done). Local 'Zi Char' cuisine and food court beef dishes default to Well Done — especially Beef Hor Fun and stir-fried beef. Singapore is one of the few Southeast Asian cultures where Rare/Medium-Rare is commonly ordered by locals, not just expats.

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

Detailed explanation

“hrudí” in Czech Republic maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Singapore, look for labels such as brisket sg. 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.