brisket primal · Rajasthan
In Ukraine, this cut is hrudynka.
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 | Rare | → | З кров'ю |
| medium rare | Medium rare | → | Medium rare |
| medium | Medium | → | Medium |
| well done | Bhuna | → | Добре просмажений |
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.
“seena rj” in Rajasthan maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Ukraine, look for labels such as hrudynka. 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.