brisket primal · South Korea
In Senegal, this cut is poitrin mi, also sold as thieboudienne cut.
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 | Re-eo | → | Saf saf |
| medium rare | Mi-di-eom re-eo | → | Saf-saf trop |
| medium | Mi-di-eom | → | Diam |
| well done | Wel-deon | → | Toggu lool |
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.
“yangji” in South Korea maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Senegal, look for labels such as poitrin mi · thieboudienne 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.
This information is for educational purposes only and may vary by region or butcher practices.