brisket primal · Chad
In Kerala, this cut is nenju rachi, also sold as kozhuppu rachi.
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 | Niy | → | Rare |
| medium rare | Niy shwayya | → | Medium rare |
| medium | Bayn bayn | → | Medium |
| well done | Mistawi tamam | → | Lutu |
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.
“al-sidir” in Chad maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Kerala, look for labels such as nenju rachi · kozhuppu rachi. 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.