brisket primal · Bulgaria
In Coastal-Colonial India (Pondicherry & Daman), this cut is poitrine pondicherry, also sold as salt meat daman, peito daman.(water buffalo (buff))
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 | Алангле | → | Rare |
| medium rare | Средно алангле | → | Medium rare |
| medium | Средно изпечено | → | Medium |
| well done | Добре изпечено | → | 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.
“gardi” in Bulgaria maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Coastal-Colonial India (Pondicherry & Daman), look for labels such as poitrine pondicherry · salt meat daman · peito daman. 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.