Brisket is a cut of meat from the breast or lower chest. Cows lie on this enlarged part of their chest which carries more than half of its body weight.
The brisket is made up of two separate muscles (pectoralis major and pectoralis minor), your butcher will probably separate this into two parts cutting: the lean “first cut” or “flat cut” the better cut of beef, while the fattier “second cut”, “deckel”, “fat end”, or “triangular cut” is not as lean. Brisket can be cooked a number of different ways, from delicious slow smoking to what it is most commonly known for St. Patrick’s day dinner. Corned Beef .