Can rinnatükk 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 Switzerland?

In Switzerland, medium rare is called "Saignant". Rare is "Bleu" and well done is "Bien cuit".

What should I ask for at a butcher in Switzerland?

Ask for "Federstück am Stück, mit Fettdeckel bitte" when looking for rinnatükk in Switzerland.

What is rinnatükk in Switzerland?

Q: What is rinnatükk in Switzerland?

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

Q: What is rinnatükk called in Switzerland?

Look for federstück—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 federstück in Switzerland

Ask for: federstück

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 Switzerland

federstück

Say this at the butcher

“Federstück am Stück, mit Fettdeckel bitte”

'Brisket whole, with fat cap please' — essential if you want to smoke it American-style

What is this cut?·Global guide

How to order steak doneness

Estonia → Switzerland

rareVerine→Bleu48–55°C

medium rarePoolverine→Saignant55–60°C

mediumPoolküps→À point60–65°C

well doneLäbiküpsenud→Bien cuit70–100°C

Swiss steakhouses use French doneness terms even in German-speaking regions. 'Saignant' (medium rare) is standard across all cantons.

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 Switzerland, look for labels such as federstück. 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.