Can döş mean more than one cut?

This name may also align with Short Plate in this dataset—see alternatives below.

How do you order steak doneness in North Macedonia?

In North Macedonia, medium rare is called "Слабо печено". Rare is "Крваво" and well done is "Добро печено".

What is döş in North Macedonia?

Q: What is döş in North Macedonia?

döş is the Turkey retail name for the brisket, which sits on the brisket primal. In North Macedonia, the same cut is most often labeled gradi.

Q: What is döş called in North Macedonia?

Look for gradi—mapped to Brisket (brisket).

Q: What primal is döş from?

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

⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.

Cultural equivalent

dos

has no direct equivalent in North Macedonia. Closest: gradi

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 North Macedonia

gradi

What is this cut?·Global guide

How to order steak doneness

Turkey → North Macedonia

rareAz pişmiş→Крваво48–55°C

medium rareAz orta→Слабо печено55–60°C

mediumOrta pişmiş→Средно печено60–65°C

well doneÇok pişmiş→Добро печено70–100°C

Traditional Macedonian taste is firmly well-done (добро печено). Medium-rare is only found in modern Skopje steakhouses.

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

Detailed explanation

“Döş” in Turkey maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In North Macedonia, look for labels such as gradi. 1 other canonical interpretation may apply. 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

Alternatives (Turkey → North Macedonia)

short plate

60% · Multiple interpretations

Region: North Macedonia

Canonical: short plate

Overlaps with plate area

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.