brisket primal · Andhra Pradesh
In Dominican Republic, this cut is 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.
| rare | Rare | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Bagaa kallindi | → | Well done |
Doneness terminology varies by country and restaurant. When unsure, describe what you want — e.g., “warm red center” — rather than relying on the name alone.
“rommu mukkalu” in Andhra Pradesh maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Dominican Republic, 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.
This information is for educational purposes only and may vary by region or butcher practices.