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 Slovakia?

In Slovakia, medium rare is called "Stredne krvavý". Rare is "Krvavý" and well done is "Prepečený".

What is krūtininė in Slovakia?

Q: What is krūtininė in Slovakia?

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

Q: What is krūtininė called in Slovakia?

Look for hruď—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 hruď in Slovakia

Ask for: hruď

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 Slovakia

hruď

What is this cut?·Global guide

How to order steak doneness

Lithuania → Slovakia

rareSu krauju→Krvavý48–55°C

medium rareVidutiniškai nekeptas→Stredne krvavý55–60°C

mediumVidutiniškai iškeptas→Stredne prepečený60–65°C

well doneGerai iškeptas→Prepečený70–100°C

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 Slovakia, look for labels such as hruď. 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).

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This information is for educational purposes only and may vary by region or butcher practices.