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 Netherlands?

In Netherlands, medium rare is called "Half doorbakken". Rare is "Rood" and well done is "Goed doorbakken".

What is hruď in Netherlands?

Q: What is hruď in Netherlands?

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

Q: What is hruď called in Netherlands?

Look for Runderborst—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 Runderborst in Netherlands

Ask for: Runderborst

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 Netherlands

Runderborst

What is this cut?·Global guide

How to order steak doneness

Slovakia → Netherlands

rareKrvavý→Rood48–55°C

medium rareStredne krvavý→Half doorbakken55–60°C

mediumStredne prepečený→Doorbakken60–65°C

well donePrepečený→Goed doorbakken70–100°C

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 Netherlands, look for labels such as Runderborst. 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.