What to use for brisket is a generic term for a piece of meat with tendons, meat, and grease splashes, i.e., the muscles in the belly and near the ribs of a cow. The meat from many places on the cow can be called brisket. The part imported from abroad is dominated by beef ribs, which are boneless strips of meat taken from between the ribs, with more lean meat, less fat and less sinew, suitable for braising or stewing.