Beef nan is the meat from the belly and near the ribs of the cow.

Beef brisket is a generic term for a piece of meat with sinews, meat, and grease flowers, i.e., the loose muscles of a cow's abdomen and near its ribs. The meat from many parts of the cow can be called brisket. Foreign imports are mainly beef ribs cut into strips, taken from the boneless strips of meat between the ribs, with more lean meat, less fat and less sinew, suitable for braising or stewing.

Also, there is a less sinewy, less oily, more meaty, but irregularly shaped piece of tenderloin side in the upper part of the tenderloin, which can also be called brisket, and it is a superior part for braising. Beef tendon can be regarded as a kind of brisket, more sinew, less oil, or even all lean meat, usually used to brine, not suitable for stew, not to mention the red roast.

Categories of brisket:

1. Pit brisket: the most beefy flavor, taken from the cow's breast of the cow's cow bone/ribeye or next to the cow's ribeye part of the meat.

2. Sharp brisket: also known as taut brisket, pangsa brisket or butterfly brisket, is the brisket part of the cow's belly, located near the cow's diaphragm. Sharp brisket is a little more expensive than pit brisket, due to the thin soft gelatinous, crisp soft not hard.

3, the bottom of the brisket: connected to the pit brisket near the cow's skin under a piece of meat, and thick and tough.

4, brisket corner: a piece of meat in the middle of the brisket and pit brisket, a very small portion. All four sides have soft gelatin, very crisp.

5, hand-held brisket: a combination of the advantages of the pit brisket and brisket, strong flavor and texture popping teeth.