Can federstück 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 Brazil?

In Brazil, medium rare is called "Ao ponto para mal". Rare is "Mal passada" and well done is "Bem passada".

What is federstück in Brazil?

Q: What is federstück in Brazil?

federstück is the Switzerland retail name for the brisket, which sits on the brisket primal. In Brazil, the same cut is most often labeled Peito.

Q: What is federstück called in Brazil?

Look for Peito—mapped to Brisket (brisket).

Q: What primal is federstück from?

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

Close match

federstuck

is very similar to Peito in Brazil

Ask for: Peito

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 Brazil

Peito

What is this cut?·Global guide

How to order steak doneness

Switzerland → Brazil

rareBleu→Mal passada48–55°C

medium rareSaignant→Ao ponto para mal55–60°C

mediumÀ point→Ao ponto60–65°C

well doneBien cuit→Bem passada70–100°C

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

Detailed explanation

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