brisket primal · Andhra Pradesh
In Ladakh, this cut is tsa-sha, also sold as yak brisket ladakh, mok-mok cut, sha-pao cut.
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 Ladakh, look for labels such as tsa-sha · yak brisket ladakh · mok-mok cut · sha-pao 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.
This information is for educational purposes only and may vary by region or butcher practices.