Can to'sh 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 Peru?

In Peru, medium rare is called "Término medio". Rare is "Término Inglés" and well done is "Bien cocido".

What should I ask for at a butcher in Peru?

Ask for "Pecho para sancochado, con gordito" when looking for to'sh in Peru.

What is to'sh in Peru?

Q: What is to'sh in Peru?

to'sh is the Uzbekistan retail name for the brisket, which sits on the brisket primal. In Peru, the same cut is most often labeled pecho.

Q: What is to'sh called in Peru?

Look for pecho—mapped to Brisket (brisket).

Q: What primal is to'sh from?

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

Exact match

tosh

is pecho in Peru

Ask for: pecho

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 Peru

pecho

Say this at the butcher

“Pecho para sancochado, con gordito”

'Brisket for Sancochado, with fat' — the traditional Sunday soup request

What is this cut?·Global guide

How to order steak doneness

Uzbekistan → Peru

rareXomroq→Término Inglés48–55°C

medium rareKam pishgan→Término medio55–60°C

mediumO'rtacha→Tres cuartos60–65°C

well doneYaxshi pishgan→Bien cocido70–100°C

Peru has one of the highest steak doneness standards in South America due to its world-class parrilla culture. Término Medio is the standard for Bife Ancho; anything well-done would be considered a waste of a premium cut.

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

Detailed explanation

“to'sh” in Uzbekistan maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Peru, look for labels such as pecho. 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.