Can gau 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 Hungary?

In Hungary, medium rare is called "Félig nyers". Rare is "Véresen" and well done is "Jól átsütve".

What is gau in Hungary?

Q: What is gau in Hungary?

gau is the Vietnam retail name for the brisket point (deckle), which sits on the brisket primal. In Hungary, the same cut is most often labeled brisket point.

Q: What is gau called in Hungary?

Look for brisket point—mapped to Brisket Point (brisket point (deckle)).

Q: What primal is gau from?

Brisket Point is on the brisket primal (Superficial pectoral muscle — the fatty, irregular portion overlapping the flat).

Close match

gau the crunchy brisket fat

is very similar to brisket point in Hungary

Ask for: brisket point

About this cut

The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle.

brisket primal · Superficial pectoral muscle — the fatty, irregular portion overlapping the flat

In Hungary

brisket point

What is this cut?·Global guide

How to order steak doneness

Vietnam → Hungary

rareTái→Véresen48–55°C

medium rareTái vừa→Félig nyers55–60°C

mediumVừa→Közepesen átsütve60–65°C

well doneChín kỹ→Jól átsütve70–100°C

Traditional Hungarian cooking favors well-done. Medium rare (félig nyers, literally 'half raw') is a modern restaurant preference.

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

Detailed explanation

“Gầu (The Crunchy Brisket Fat)” in Vietnam maps to canonical brisket point (brisket: Superficial pectoral muscle — the fatty, irregular portion overlapping the flat). In Hungary, look for labels such as brisket point. The fattier, more marbled half of the whole brisket. Sits on top of the flat with a fat layer (the deckle) between them. More flavorful and forgiving than the flat due to higher fat content. The source of burnt ends — cubed and re-smoked until caramelized. Also called the deckle.

Keep exploring

Related cuts

brisket flat (brisket)szegy (brisket)

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.