Can sadr 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What is sadr in Hungary?

Q: What is sadr in Hungary?

sadr is the Saudi Arabia retail name for the brisket, which sits on the brisket primal. In Hungary, the same cut is most often labeled szegy.

Q: What is sadr called in Hungary?

Look for szegy—mapped to Brisket (brisket).

Q: What primal is sadr from?

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

Close match

sadr

is very similar to szegy in Hungary

Ask for: szegy

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 Hungary

szegy

What is this cut?·Global guide

How to order steak doneness

Saudi Arabia → Hungary

rareNay→Véresen48–55°C

medium rareMedium rare→Félig nyers55–60°C

mediumNoss istiwah→Közepesen átsütve60–65°C

well doneMatboukh jayidan→Jól átsütve70–100°C

Traditional Hungarian cooking favors well-done. Medium rare (félig nyers, literally 'half raw') is a modern restaurant preference.

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

Detailed explanation

“sadr” in Saudi Arabia maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Hungary, look for labels such as szegy. 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.