Brisket is the meat from the belly of the cow and near the ribs.

Brisket is a general term for the meat from many parts of the cow, including the belly and the soft muscles near the ribs. The imported beef brisket is mainly cut into strips, which are boneless strips of meat taken from between the ribs, with more lean meat, less fat, and fewer tendons, making it suitable for braising or stewing.

Categorization of brisket.

1, pit brisket: beef flavor is the strongest, taken from the cow's breast of the cow's cow bone, the rib or next to the cow's rib part of the meat.

2, cool brisket: also known as the taut yarn brisket, Avalanche brisket or butterfly brisket, is the brisket of the cow's belly, is located near the cow's diaphragm, cool brisket half of the pit brisket, because there is a piece of thin, soft gelatinous, cool soft not hard.

3, the bottom of the brisket: connected to the pit brisket near the bottom of a piece of meat under the cowhide, and coarse and tough.

4, brisket corner: a piece of meat in the middle of the brisket and pit brisket, a very small portion.