Can Oksebryst 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 Israel?

In Israel, medium rare is called "מדיום רייר". Rare is "רייר" and well done is "וול דאן".

What is Oksebryst in Israel?

Q: What is Oksebryst in Israel?

Oksebryst is the Denmark retail name for the brisket, which sits on the brisket primal. In Israel, the same cut is most often labeled חזה בקר.

Q: What is Oksebryst called in Israel?

Look for חזה בקר—mapped to Brisket (brisket).

Q: What primal is Oksebryst from?

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

Exact match

oksebryst

is חזה בקר in Israel

Ask for: חזה בקר

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 Israel

חזה בקר

What is this cut?·Global guide

How to order steak doneness

Denmark → Israel

rareRød→רייר48–55°C

medium rareMedium→מדיום רייר55–60°C

mediumMedium tilberedt→מדיום60–65°C

well doneGennemstegt→וול דאן70–100°C

Israeli steakhouses use English transliterations (רייר = 'rare', מדיום = 'medium', וול דאן = 'well done'). Hebrew terms are essentially phonetic borrowings from English.

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

Detailed explanation

“Oksebryst” in Denmark maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Israel, look for labels such as חזה בקר. 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.