Brisket meat refers to a fatty piece of meat on the stomach, which is the meat in the waist nest sub.

Brisket meat is sometimes used to refine oil, as this piece of meat has a fattier area. Pork belly meat is the meat of the loin socket, which is the belly meat in front of the two hind legs of the pig, immediately behind the bow buckle. Pork belly is commonly known as pork or tripe, characterized by its sinewy texture and suitable for roasting and stewing. It is usually bought back to be stewed or boiled.

Characteristics and Dishes of Brisket

Beef brisket or pork brisket is characterized by the connective tissue and is suitable for broiling, stewing or boiling. Because the fibers are finer and softer, there is less connective tissue, and the muscle tissue contains more intermuscular fat, the meat tastes especially delicious after cooking and processing.

Brisket can be mixed and matched with a variety of ingredients, such as stewed brisket with potatoes, brisket with dried peanuts and vegetables in casserole, stir-fried brisket with tofu, stir-fried brisket with sauerkraut, brisket and vegetables in noodles, brisket in casserole, and stewed brisket with apricot mushrooms, etc.

These are the most popular dishes in the world.