Brisket is a generic term for the flabby muscles in the belly and near the ribs of the cow. In fact, many parts of the meat on the cow can be called brisket, such as a piece of the upper part of the tenderloin that has less sinew, less oil, and more meat, but is not quite regular in shape on the side of the tenderloin, which can also be called brisket.

There are many types of brisket, scalloped (panko) brisket; pit brisket from the cow's breast, cow's bone/ribs, or next to the cow's ribcage; brisket from the cow's belly, which is located near the cow's diaphragm; a piece of meat attached to the pit brisket near the cow's skin underneath the thick and tough brisket bottom; and a piece of meat in between the pit brisket and the brisket, a brisket corner that is very small in portion size.

Brisket can be paired with tomatoes to cook dishes, brisket temperature, eat more easy to fire, while the tomatoes are cold, cold stomach and cold people to eat less, the two stewed together, precisely to play the effect of cold and heat neutralization. Therefore, cold and hot people are suitable for eating this dish.