Can rinnatükk mean more than one cut?

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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 rinnatükk in Israel?

Q: What is rinnatükk in Israel?

rinnatükk is the Estonia retail name for the brisket, which sits on the brisket primal. In Israel, the same cut is most often labeled chaze bakar.

Q: What is rinnatükk called in Israel?

Look for chaze bakar—mapped to Brisket (brisket).

Q: What primal is rinnatükk from?

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

Close match

rinnatukk

is very similar to chaze bakar in Israel

Ask for: chaze bakar

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

chaze bakar

What is this cut?·Global guide

How to order steak doneness

Estonia → Israel

rareVerine→רייר48–55°C

medium rarePoolverine→מדיום רייר55–60°C

mediumPoolküps→מדיום60–65°C

well doneLäbiküpsenud→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

“rinnatükk” in Estonia maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Israel, look for labels such as chaze bakar. 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.