Translation guide
The cut of meat from the breast or lower chest of an animal, especially beef. In Japanese cuisine, brisket is not a traditional cut, so the concept is often expressed using loanwords or descriptive terms.
Referring to the specific cut of beef used in Western cooking, such as barbecue or corned beef.
The direct loanword from English, widely understood in culinary contexts, especially for American BBQ or Jewish-style brisket.
The brisket at this restaurant is exquisite.
Literally 'beef breast meat'. A descriptive term that clarifies the cut, useful when the loanword might not be known.
I simmered beef brisket for a long time to make it tender.
Often translated as 'beef belly' or 'plate', but sometimes used loosely for brisket in Japanese recipes. Note that バラ (bara) typically refers to the short plate or flank, not the true brisket.
Not anatomically accurate; may cause confusion among butchers or chefs.
A stew made with beef brisket (or belly).
Referring to the same cut from animals other than beef.
When adapting brisket to Japanese dishes or explaining the cut to a Japanese butcher.
Since brisket is not a standard Japanese cut, the best approach is to describe it as '胸の部分の肉' (meat from the chest area) and point to a chart. Many Japanese butchers will understand if you say 'ブリスケット' but may offer a substitute like 肩バラ (shoulder plate).
Excuse me, I'd like brisket, it's the meat from the chest area.
If using brisket for yakiniku, specify the purpose. Some specialty shops sell thin-sliced brisket for grilling.
I bought some brisket for yakiniku.
Brisket is not commonly found in Japanese supermarkets. The closest traditional cuts are 肩バラ (kata-bara, chuck plate) or ともバラ (tomo-bara, flank). If you ask for ブリスケット, you may need to explain or visit a specialty meat shop.
In Japanese, バラ generally refers to the belly or plate (ribs and flank), not the chest. True brisket comes from the pectoral area. Using 牛バラ肉 for brisket is a common mistranslation.
Brisket is chest meat, and bara is belly meat.