What is gradi called in United States?

Look for Brisket, Beef brisket—mapped to Brisket (brisket).

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 United States?

In United States, medium rare is called "Medium rare". Rare is "Rare" and well done is "Well done".

What is gradi in the USA?

Q: What is gradi in the USA?

gradi is the North Macedonia retail name for the brisket, which sits on the brisket primal. In USA, the same cut is most often labeled Brisket or Beef 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 Brisket in United States

Ask for: Brisket or Beef brisket

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 United States

Brisket · Beef brisket

What is this cut?·Global guide

How to order steak doneness

North Macedonia → United States

rareКрваво→Rare48–55°C

medium rareСлабо печено→Medium rare55–60°C

mediumСредно печено→Medium60–65°C

well doneДобро печено→Well done70–100°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 United States, look for labels such as Brisket · Beef brisket. 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.