Can tos 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 Chile?

In Chile, medium rare is called "A punto". Rare is "A lo inglés" and well done is "Bien cocido".

What is tos in Chile?

Q: What is tos in Chile?

tos is the Kazakhstan retail name for the brisket, which sits on the brisket primal. In Chile, the same cut is most often labeled Tapapecho.

Q: What is tos called in Chile?

Look for Tapapecho—mapped to Brisket (brisket).

Q: What primal is tos from?

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

Exact match

tos

is Tapapecho in Chile

Ask for: Tapapecho

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 Chile

Tapapecho

What is this cut?·Global guide

How to order steak doneness

Kazakhstan → Chile

rareShala pyskhan→A lo inglés48–55°C

medium rareOrtasha pyskhan (az)→A punto55–60°C

mediumOrtasha pyskhan→Tres cuartos60–65°C

well doneJa'sy pyskhan→Bien cocido70–100°C

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

Detailed explanation

“tos” in Kazakhstan maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Chile, look for labels such as Tapapecho. 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.