What is tsa-sha in Sri Lanka?

tsa-sha is the Bhutan retail name for the brisket, which sits on the brisket primal. In Sri Lanka, the same cut is most often labeled penna.

Can tsa-sha mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Sri Lanka?

In Sri Lanka, medium rare is called "Medium rare". Rare is "Rare" and well done is "Hondata uyala / Nalla ventathu".

brisket primal · Bhutan

tsa-sha

Q: What is tsa-sha called in Sri Lanka?

Look for penna—mapped to Brisket (brisket).

Q: What primal is tsa-sha from?

Brisket is on the brisket primal (Breast / lower chest, between the forelegs).

In Sri Lanka, this cut is penna.

Close match · Confidence 0.85

Fig. 1 · Breast / lower chest, between the forelegs · brisket primal

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.

Primalbrisket

LocationBreast / lower chest, between the forelegs

In Sri Lankapenna

What is this cut →Global guide →

How to order steak doneness

Bhutan → Sri Lanka

rare	Rare	→	Rare	48–55°C
medium rare	Medium rare	→	Medium rare	55–60°C
medium	Medium	→	Medium	60–65°C
well done	Yoel	→	Hondata uyala / Nalla ventathu	70–100°C

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.

Detailed explanation

“tsa-sha” in Bhutan maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Sri Lanka, look for labels such as penna. 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.