Brisket
Brisket
Brisket (/ˈbrɪskɪt/) is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.
Etymology
The term "brisket" comes from the Middle English brusket, which comes from the earlier Old Norse brjósk, meaning cartilage. The cut overlies the sternum, ribs, and connecting costal cartilages.
Related Terms
- Beef: The type of meat that brisket is most commonly associated with.
- Veal: A type of meat from calves, in contrast to beef, which is from older cattle.
- Primal cut: A piece of meat initially separated from the carcass during butchering, different parts of the animal are considered "primal cuts."
- Pectorals: The muscles in the chest of the animal, where the brisket is located.
- Connective tissue: Tissue that supports, binds, or separates more specialized tissues and organs of the body. It is often associated with tougher cuts of meat, like brisket, which need to be cooked slowly to break down the tissue and tenderize the meat.
- Cartilage: A flexible connective tissue found in many areas of the bodies of humans and other animals, including the joints between bones, the rib cage, the ear, the nose, the elbow, the knee, the ankle, the bronchial tubes, and the intervertebral discs.
External links
- Medical encyclopedia article on Brisket
- Wikipedia's article - Brisket
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