The problem with how many Nigerians approach English, especially when it involves food terminologies, is that we tend to accept and repeat what we hear without verifying the facts. This culture of blindly trusting authority—whether it’s a teacher, elder, or market seller—has allowed a lot of misinformation to flourish.
One of the most common examples is the ongoing mix-up between “Biscuit Bone” and “Brisket Bone.” At first glance, they may sound alike, but they are entirely different in meaning, origin, and culinary use. So, let’s set the record straight.
What Is Brisket?
According to Wikipedia and standard culinary references, brisket is a cut of meat that comes from the breast or lower chest of beef or veal. It is one of the nine primal cuts of beef and is popular in various international cuisines.
In terms of anatomy, brisket refers to the fleshy, muscular portion of the chest of a cow. Some bones may be located near or within this region, and those can be referred to as brisket bones—but they are specific to beef, and they are not soft or cartilaginous by nature.
So, when people refer to brisket bone in casual Nigerian conversation to mean soft, chewable bones in meat, they’re actually misusing the term.
What Then Is Biscuit Bone?
“Biscuit Bone,” as commonly said in Nigeria, is not an official English culinary term, but rather a local slang used to describe soft, cartilage-like bones that are chewable and crack easily—much like a biscuit.
This type of bone is found in a variety of meats: chicken, goat, bush meat, turkey, and sometimes in fish. It’s the part you can chew easily, often enjoyed for the soft crunch it gives. Think of it as the “crunchy treat” in meat that Nigerians love so much.
You may also hear it referred to in some culinary circles as:
- Meat cracker
- Soft bone
- Cartilage
But it has nothing to do with the brisket.
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Brisket Bone ≠ Biscuit Bone
Let’s be clear:
| Feature | Biscuit Bone | Brisket Bone |
|---|---|---|
| Origin | Nigerian slang | Culinary term |
| Definition | Soft, chewable bone/cartilage in any meat | Bones located in the brisket (breast) of a cow |
| Found in | Chicken, goat, turkey, fish, bush meat | Only in beef or veal |
| Texture | Soft, crunchy | Hard bone or dense meat |
| Correct usage | Informal/slang | Formal culinary context |
Why the Confusion Exists
This mix-up can be blamed on:
- Misinformation passed down in schools or by elders
- Lack of exposure to formal culinary knowledge
- Blind acceptance of whatever sounds close enough
It is a classic example of how a widely used term can still be incorrect, and how linguistic laziness or cultural repetition can spread misinformation.
Is “Biscuit Bone” Official?
No. The term “biscuit bone” isn’t recognized in international culinary language, but in Nigeria, it’s a widely accepted slang that describes a particular meat texture.
It’s okay to say “biscuit bone” informally, just like you might say “Ponmo” instead of “cow hide.” But don’t confuse it with the actual anatomical term, “brisket.”
Conclusion: Don’t Be Misled
Let’s not confuse slang with fact. While “biscuit bone” may be tasty and nostalgic for many Nigerians, it has nothing to do with brisket. And just because someone in authority said it, doesn’t make it true.
Think for yourself. Research. Ask questions.
Don’t spread misinformation just because it sounds right. It’s time to end the brisket vs biscuit bone myth once and for all.
So, What Should You Call It?
If you’re at a restaurant or abroad, try calling it soft bone, cartilage, or meat cracker. But if you’re in Nigeria and just want to enjoy your food, calling it “biscuit bone” is totally fine—as long as you know it’s not brisket.
Share this article with someone who still thinks they’re chewing brisket bone. It’s time we all knew the difference.
