Can brisket 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 brisket in Netherlands?

Q: What is brisket in Netherlands?

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

Q: What is brisket called in Netherlands?

Look for Runderborst—mapped to Brisket (brisket).

Q: What primal is brisket from?

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

Exact match

brisket

is 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

United States → Netherlands

rareRare→Rood48–55°C

medium rareMedium rare→Half doorbakken55–60°C

mediumMedium→Doorbakken60–65°C

well doneWell done→Goed doorbakken70–100°C

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

Detailed explanation

“brisket” in United States 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.