brisket primal · Austria
In Myanmar, this cut is yin-nyunt, also sold as sibyan brisket 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 | Blutig | → | Rare |
| medium rare | Rosa | → | Medium rare |
| medium | Halbdurch | → | Medium |
| well done | Durch | → | Kyetko / A-pyauk-pyauk |
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.
“brust” in Austria maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Myanmar, look for labels such as yin-nyunt · sibyan brisket 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.