Can hruď 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 Argentina?

In Argentina, medium rare is called "A punto". Rare is "Jugoso" and well done is "Bien cocido".

What is hruď in Argentina?

Q: What is hruď in Argentina?

hruď is the Slovakia retail name for the brisket, which sits on the brisket primal. In Argentina, the same cut is most often labeled Pecho.

Q: What is hruď called in Argentina?

Look for Pecho—mapped to Brisket (brisket).

Q: What primal is hruď from?

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

Close match

hrud

is very similar to Pecho in Argentina

Ask for: Pecho

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 Argentina

Pecho

What is this cut?·Global guide

How to order steak doneness

Slovakia → Argentina

rareKrvavý→Jugoso48–55°C

medium rareStredne krvavý→A punto55–60°C

mediumStredne prepečený→Cocido60–65°C

well donePrepečený→Bien cocido70–100°C

Argentine asado is often cooked more thoroughly than US or French preferences. Well done is not unusual.

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

Detailed explanation

“hruď” in Slovakia maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Argentina, look for labels such as Pecho. 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.