brisket primal · Israel
In Nagaland, this cut is vitho kezhu, also sold as vitho keshu, fermented vitho, naga axone cut, anishi cut.
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 | רייר | → | Rare |
| medium rare | מדיום רייר | → | Medium rare |
| medium | מדיום | → | Medium |
| well done | וול דאן | → | Penuoh |
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.
“chaze bakar” in Israel maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Nagaland, look for labels such as vitho kezhu · vitho keshu · fermented vitho · naga axone cut · anishi 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.