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 Ukraine?

In Ukraine, medium rare is called "Medium rare". Rare is "З кров'ю" and well done is "Добре просмажений".

What should I ask for at a butcher in Ukraine?

Ask for "Мені потрібна грудинка для тушкування" when looking for tos in Ukraine.

What is tos in Ukraine?

Q: What is tos in Ukraine?

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

Q: What is tos called in Ukraine?

Look for hrudynka—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 hrudynka in Ukraine

Ask for: hrudynka

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 Ukraine

hrudynka

Say this at the butcher

“Мені потрібна грудинка для тушкування”

What is this cut?·Global guide

How to order steak doneness

Kazakhstan → Ukraine

rareShala pyskhan→З кров'ю48–55°C

medium rareOrtasha pyskhan (az)→Medium rare55–60°C

mediumOrtasha pyskhan→Medium60–65°C

well doneJa'sy pyskhan→Добре просмажений70–100°C

Ukrainian restaurants increasingly use English doneness terms (medium, medium rare). Traditional home cooking defaults to well-done.

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 Ukraine, look for labels such as hrudynka. 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.