brisket primal · Denmark
In Karnataka, this cut is seena ka, also sold as charbi ka.(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 | Rød | → | Rare |
| medium rare | Medium | → | Medium rare |
| medium | Medium tilberedt | → | Medium |
| well done | Gennemstegt | → | Bhuna |
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.
“Oksebryst” in Denmark maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Karnataka, look for labels such as seena ka · charbi ka. 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.