Can gradi 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 Colombia?

In Colombia, medium rare is called "Término medio". Rare is "Cruda" and well done is "Bien asada".

What is gradi in Colombia?

Q: What is gradi in Colombia?

gradi is the North Macedonia retail name for the brisket, which sits on the brisket primal. In Colombia, the same cut is most often labeled Entrepecho.

Q: What is gradi called in Colombia?

Look for Entrepecho—mapped to Brisket (brisket).

Q: What primal is gradi from?

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

Close match

gradi

is very similar to Entrepecho in Colombia

Ask for: Entrepecho

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 Colombia

Entrepecho

What is this cut?·Global guide

How to order steak doneness

North Macedonia → Colombia

rareКрваво→Cruda48–55°C

medium rareСлабо печено→Término medio55–60°C

mediumСредно печено→Tres cuartos60–65°C

well doneДобро печено→Bien asada70–100°C

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

Detailed explanation

“gradi” in North Macedonia maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Colombia, look for labels such as Entrepecho. 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.