Can mostek 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 North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What is mostek in North Macedonia?

Q: What is mostek in North Macedonia?

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

Q: What is mostek called in North Macedonia?

Look for gradi—mapped to Brisket (brisket).

Q: What primal is mostek from?

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

Exact match

mostek

is gradi in North Macedonia

Ask for: gradi

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 North Macedonia

gradi

What is this cut?·Global guide

How to order steak doneness

Poland → North Macedonia

rareKrwisty→Крваво48–55°C

medium rareŚrednio krwisty→Слабо печено55–60°C

mediumŚrednio wysmażony→Средно печено60–65°C

well doneDobrze wysmażony→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje steakhouses.

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

Detailed explanation

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