Can Peito 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 Austria?

In Austria, medium rare is called "Rosa". Rare is "Blutig" and well done is "Durch".

What is Peito in Austria?

Q: What is Peito in Austria?

Peito is the Portugal retail name for the brisket, which sits on the brisket primal. In Austria, the same cut is most often labeled brust.

Q: What is Peito called in Austria?

Look for brust—mapped to Brisket (brisket).

Q: What primal is Peito from?

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

Exact match

peito

is brust in Austria

Ask for: brust

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 Austria

brust

What is this cut?·Global guide

How to order steak doneness

Portugal → Austria

rareMal passado→Blutig48–55°C

medium rareMal passado/ao ponto→Rosa55–60°C

mediumAo ponto→Halbdurch60–65°C

well doneBem passado→Durch70–100°C

Austrian steakhouses use Rosa (medium rare) as the standard for Beiried. Traditional home cooking defaults to Halbdurch (medium).

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

Detailed explanation

“Peito” in Portugal maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Austria, look for labels such as brust. 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.