Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Brisket is a large, muscular cut of beef from the lower chest (pectoral) region of the cow. It includes two primary muscles — the flat (first cut) and the point (second cut) — separated by a layer of intramuscular fat. Because the brisket muscles do a lot of work, the meat is well-exercised and naturally tough, rich in connective tissue (collagen). When cooked low and slow, collagen breaks down into gelatin, producing tender, moist meat with a deep beefy flavor.
Brisket is a large, muscular cut of beef from the lower chest (pectoral) region of the cow. It includes two primary muscles — the flat (first cut) and the point (second cut) — separated by a layer of intramuscular fat. Because the brisket muscles do a lot of work, the meat is well-exercised and naturally tough, rich in connective tissue (collagen). When cooked low and slow, collagen breaks down into gelatin, producing tender, moist meat with a deep beefy flavor.