brisket primal · Belarus
In West Bengal, this cut is buker, also sold as charbi wb.
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 | Z kryvyoy | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Syarednyay prazharki | → | Medium |
| well done | Dobra prazhanae | → | Bhalo bhabe rana |
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.
“hrudzinka” in Belarus maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In West Bengal, look for labels such as buker · charbi wb. 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.