brisket primal · Montenegro
In Bangladesh, this cut is book-er, also sold as mezban cut, tehari cut, charbi bd.
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 | Krvavo | → | Rare |
| medium rare | Slabije pečeno | → | Medium rare |
| medium | Srednje pečeno | → | Medium |
| well done | Dobro pečeno | → | Bhalo bhabe rana |
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.
“grudi” in Montenegro maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Bangladesh, look for labels such as book-er · mezban cut · tehari cut · charbi bd. 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.