Can stithos 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 Czech Republic?

In Czech Republic, medium rare is called "Středně krvavý". Rare is "Krvavý" and well done is "Propečený".

What is stithos in Czech Republic?

Q: What is stithos in Czech Republic?

stithos is the Greece retail name for the brisket, which sits on the brisket primal. In Czech Republic, the same cut is most often labeled hrudí.

Q: What is stithos called in Czech Republic?

Look for hrudí—mapped to Brisket (brisket).

Q: What primal is stithos from?

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

Close match

stithos

is very similar to hrudí in Czech Republic

Ask for: hrudí

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 Czech Republic

hrudí

What is this cut?·Global guide

How to order steak doneness

Greece → Czech Republic

rareΑνίσπαστο→Krvavý48–55°C

medium rareΜισοψημένο→Středně krvavý55–60°C

mediumΜέτριο→Středně propečený60–65°C

well doneΚαλοψημένο→Propečený70–100°C

Czech steak culture is growing in Prague. Středně krvavý (medium rare) is the standard for Czech steak lovers.

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

Detailed explanation

“stithos” in Greece maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Czech Republic, look for labels such as hrudí. 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.