brisket primal · Poland
In Sikkim, this cut is boso bhayeko, also sold as momo ko masu.
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 | Krwisty | → | Rare |
| medium rare | Średnio krwisty | → | Medium rare |
| medium | Średnio wysmażony | → | Medium |
| well done | Dobrze wysmażony | → | Ramro paaka |
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.
“mostek” in Poland maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Sikkim, look for labels such as boso bhayeko · momo ko masu. 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.