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 North Macedonia?

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

What is pecho in North Macedonia?

Q: What is pecho in North Macedonia?

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

Q: What is pecho called in North Macedonia?

Look for гради—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 гради in North Macedonia

Ask for: гради

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

гради

What is this cut?·Global guide

How to order steak doneness

Uruguay → North Macedonia

rareJugoso→Крваво48–55°C

medium rareA punto→Слабо печено55–60°C

mediumCocido→Средно печено60–65°C

well doneBien cocido→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

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