Can pecho 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 Bulgaria?

In Bulgaria, medium rare is called "Средно алангле". Rare is "Алангле" and well done is "Добре изпечено".

What is pecho in Bulgaria?

Q: What is pecho in Bulgaria?

pecho is the Uruguay retail name for the brisket, which sits on the brisket primal. In Bulgaria, the same cut is most often labeled гърди.

Q: What is pecho called in Bulgaria?

Look for гърди—mapped to Brisket (brisket).

Q: What primal is pecho from?

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

Close match

pecho

is very similar to гърди in Bulgaria

Ask for: гърди

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 Bulgaria

гърди

What is this cut?·Global guide

How to order steak doneness

Uruguay → Bulgaria

rareJugoso→Алангле48–55°C

medium rareA punto→Средно алангле55–60°C

mediumCocido→Средно изпечено60–65°C

well doneBien cocido→Добре изпечено70–100°C

Bulgarian 'Алангле' (Alangle) for rare is borrowed from French 'à l'anglaise' — a fascinating linguistic trace of French culinary influence in the Balkans.

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

Detailed explanation

“pecho” in Uruguay maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Bulgaria, look for labels such as гърди. 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.