brisket primal · Turkey
In Manipur, this cut is tha-sa, also sold as shan-sa meihouba, berma cut, kangshoy cut.
⚠️ Mapping confidence is limited—verify the exact subprimal with your butcher. Match confidence is below 75%—treat as indicative, not definitive.
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 | Az pişmiş | → | Rare |
| medium rare | Az orta | → | Medium rare |
| medium | Orta pişmiş | → | Medium |
| well done | Çok pişmiş | → | Manghatpa |
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.
“Döş” in Turkey maps to canonical brisket (brisket: Breast / lower chest, between the forelegs). In Manipur, look for labels such as tha-sa · shan-sa meihouba · berma cut · kangshoy cut. 1 other canonical interpretation may apply. 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.
short plate
plate primal · Belly area, below the rib section
This information is for educational purposes only and may vary by region or butcher practices.