brisket primal · Spain
In Chad, this cut is al-sidir, also sold as al-sanam, kaba.
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 | Poco hecho | → | Niy |
| medium rare | Al punto | → | Niy shwayya |
| medium | En su punto | → | Bayn bayn |
| well done | Muy hecho | → | Mistawi tamam |
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.
“pecho” in Spain maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Chad, look for labels such as al-sidir · al-sanam · kaba. 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.