brisket primal · Norway
In Niger, this cut is kirji, also sold as kaba.
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 | Rå | → | Da jini |
| medium rare | Medium rå | → | Da jini kadan |
| medium | Medium | → | Matsakaici |
| well done | Godt stekt | → | Ya nuna sosai |
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 Norway maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Niger, look for labels such as kirji · kaba. 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.