brisket primal · Belgium
In Nigeria, this cut is chest ng.
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 | Saignant | → | Rare |
| medium rare | À point | → | Medium rare |
| medium | À point cuit | → | Medium |
| well done | Bien cuit | → | Don dey 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.
“poitrine” in Belgium maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Nigeria, look for labels such as chest ng. 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.