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Brisket
is a cut of meat from the
breast or lower chest of
beef or veal. The beef brisket
is one of the nine beef
primal cuts. The brisket
muscles include the superficial
and deep pectorals. As cattle
do not have collar bones,
these muscles support about
60% of the body weight of
standing/moving cattle.
This requires a significant
amount of connective tissue,
so the resulting meat must
be cooked correctly to tenderize
the connective tissue.
According
to the Random House Dictionary
of the English Language,
Second Edition, the term
derives from the Middle
English brusket which comes
from the earlier Old Norse
brjósk, meaning cartilage.
The cut overlies the sternum,
ribs and connecting costal
cartilages. |
