Can dosh 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 Australia?

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

What is dosh in Australia?

Q: What is dosh in Australia?

dosh is the Egypt retail name for the brisket, which sits on the brisket primal. In Australia, the same cut is most often labeled brisket au.

Q: What is dosh called in Australia?

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

Q: What primal is dosh from?

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

Close match

dosh

is very similar to brisket au in Australia

Ask for: brisket au

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 Australia

brisket au

What is this cut?·Global guide

How to order steak doneness

Egypt → Australia

rareNay fe nay→Rare48–55°C

medium rareNص istiwah khafif→Medium rare55–60°C

mediumMestewy noss noss→Medium60–65°C

well doneMestewy awy→Well done70–100°C

Australian dining culture trends toward Medium-Rare for premium steakhouse cuts (Eye Fillet, Scotch Fillet, Sirloin/Porterhouse). The Aussie 'barbie' (BBQ) tradition for Snags (sausages) and Rump steaks runs slightly more cooked than American BBQ — usually Medium to Medium-Well. MSA grading focuses on eating quality across all doneness levels, so even Well Done MSA-graded cuts retain reasonable tenderness.

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

Detailed explanation

“dosh” in Egypt maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Australia, look for labels such as brisket au. 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.