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 Greece?

In Greece, medium rare is called "Μισοψημένο". Rare is "Ανίσπαστο" and well done is "Καλοψημένο".

What is dosh in Greece?

Q: What is dosh in Greece?

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

Q: What is dosh called in Greece?

Look for στήθος—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 στήθος in Greece

Ask for: στήθος

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 Greece

στήθος

What is this cut?·Global guide

How to order steak doneness

Egypt → Greece

rareNay fe nay→Ανίσπαστο48–55°C

medium rareNص istiwah khafif→Μισοψημένο55–60°C

mediumMestewy noss noss→Μέτριο60–65°C

well doneMestewy awy→Καλοψημένο70–100°C

Traditional Greek tavernas serve meat well-done (καλοψημένο) unless specified. Rare is 'ble' (blue) in some restaurants — borrowed from French.

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 Greece, look for labels such as στήθος. 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.