brisket primal · Saudi Arabia
In Andhra Pradesh, this cut is rommu mukkalu, also sold as kovvu.(water buffalo (buff))
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 | Nay | → | Rare |
| medium rare | Medium rare | → | Medium rare |
| medium | Noss istiwah | → | Medium |
| well done | Matboukh jayidan | → | Bagaa kallindi |
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.
“sadr” in Saudi Arabia maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Andhra Pradesh, look for labels such as rommu mukkalu · kovvu. 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.