Can krūtininė 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 Russia?

In Russia, medium rare is called "Medium rare". Rare is "С кровью" and well done is "Хорошо прожаренный".

What should I ask for at a butcher in Russia?

Ask for "Мне нужна грудинка для тушения" when looking for krūtininė in Russia.

What is krūtininė in Russia?

Q: What is krūtininė in Russia?

krūtininė is the Lithuania retail name for the brisket, which sits on the brisket primal. In Russia, the same cut is most often labeled grudinka.

Q: What is krūtininė called in Russia?

Look for grudinka—mapped to Brisket (brisket).

Q: What primal is krūtininė from?

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

Close match

krutinine

is very similar to grudinka in Russia

Ask for: grudinka

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 Russia

grudinka

Say this at the butcher

“Мне нужна грудинка для тушения”

'Brisket for braising' — common phrasing

What is this cut?·Global guide

How to order steak doneness

Lithuania → Russia

rareSu krauju→С кровью48–55°C

medium rareVidutiniškai nekeptas→Medium rare55–60°C

mediumVidutiniškai iškeptas→Medium60–65°C

well doneGerai iškeptas→Хорошо прожаренный70–100°C

Russian steaks are traditionally cooked medium to well-done. Rare (с кровью, 'with blood') is historically uncommon.

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

Detailed explanation

“krūtininė” in Lithuania maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Russia, look for labels such as grudinka. 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.