brisket primal · North Macedonia
In Meghalaya, this cut is doh khlein, also sold as doh masi thang, doh khlein jadoh 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 | Крваво | → | Rare |
| medium rare | Слабо печено | → | Medium rare |
| medium | Средно печено | → | Medium |
| well done | Добро печено | → | 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.
“gradi” in North Macedonia 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.