brisket primal · China
In Meghalaya, this cut is doh khlein, also sold as doh masi thang, doh khlein jadoh cut.
⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
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 | San fen shu | → | Rare |
| medium rare | Wu fen shu | → | Medium rare |
| medium | Qi fen shu | → | Medium |
| well done | Quan shu | → | Tep tep |
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.
“niunan china” in China maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Meghalaya, look for labels such as doh khlein · doh masi thang · doh khlein jadoh 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.
This information is for educational purposes only and may vary by region or butcher practices.