The breast or lower part of the chest in front of and between the forelegs, sometimes including the part extending back some distance behind the forelegs.
A cut of beef (or mutton) taken from the breast section; sold without the bone and divided into two sections. The flat cut has minimal fat and is usually more expensive than the more flavorful point cut, which has more fat. Brisket requires long, slow cooking.
A cut of beef from the lower forequarter, best suited for long-cooking preparations like braising. Corned beef is cured beef brisket.
The chest portion of the beef, usually extending some distance back of the forelegs; flavorful but rather tough, thus best used for pot roasts and for braising.
The part of the body between the chest and neck, the front part of the chest
A meat cut sliced from the breast of an animal.
A cut of beef from the belly, used for slow roasting, casseroles, stews or mincing.
The chest or ribcage between and just behind the front legs
The forepart of the body below the chest, between the forelegs, closest to the ribs.
thoracic area (inc. chest, rib cage)
Usually refers to the sternum, but in some standards it refers to the entire thorax.
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.