brisket primal · Vietnam
In Panama, this cut is brisket flat.
About this cut
The leaner half of the whole brisket. Uniform rectangular shape makes it ideal for even slicing. The competition BBQ cut — prized for its presentation. Also the traditional cut for corned beef and pastrami. Less forgiving than the point — requires precise temperature control to avoid drying out.
| rare | Tái | → | Término Rojo |
| medium rare | Tái vừa | → | Término Medio |
| medium | Vừa | → | Tres Cuartos |
| well done | Chín kỹ | → | Bien Cocido |
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.
“nam vn” in Vietnam maps to canonical brisket flat (brisket: Deep pectoral muscle — the lean, flat portion of the brisket). In Panama, look for labels such as brisket flat. The leaner half of the whole brisket. Uniform rectangular shape makes it ideal for even slicing. The competition BBQ cut — prized for its presentation. Also the traditional cut for corned beef and pastrami. Less forgiving than the point — requires precise temperature control to avoid drying out.
This information is for educational purposes only and may vary by region or butcher practices.