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Beef - Brisket

Brisket is a cut of meat from the breast or lower chest. While all meat animals have a brisket, the term is most often used to describe beef or veal. The beef brisket is one of the eight beef primal cuts. According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English "brusket" which comes from the earlier Old Norse "brjōsk", meaning cartilage.

In the U.S., the whole brisket has the meat-cutting classification NAMP 120. The brisket is made up of two separate muscles, which are sometimes separated for retail cutting: the lean "first cut" or "flat cut" is NAMP 120A, while the fattier "second cut", "point", "deckel", "fat end", or "triangular cut" is NAMP 120B.

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