brisket primal · Japan
In Goa, this cut is brisket goa, also sold as salt meat.
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 | Rea | → | Rare |
| medium rare | Midiamu rea | → | Medium rare |
| medium | Midiamu | → | Medium |
| well done | Uerudan | → | Bem feito |
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.
“katarabara” in Japan maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Goa, look for labels such as brisket goa · salt meat. 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.