The brisket represents the lower part of the front quarter, bounded anteriorly by the neck and posteriorly by the flank. This muscle supports a significant portion of the animal’s body weight during movement. Originating from well-exercised areas of the moving animal, the meat is quite tough, with a significant amount of connective tissue.

Properly cooking beef brisket is essential to achieve a tender texture, but it is a flavorful cut that is perfect for slow cooking at low heat. Additionally, along with the neck, chuck, and neck, it can be minced for traditional dishes.

Common names: Picanha, Rump cover