brisket primal · Slovakia
In Central India, this cut is seena central, also sold as sati.(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 | Krvavý | → | Rare |
| medium rare | Stredne krvavý | → | Medium rare |
| medium | Stredne prepečený | → | Medium |
| well done | Prepečený | → | Pakka |
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.
“hruď” in Slovakia maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Central India, look for labels such as seena central · sati. 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.