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What Part Of a Cow Does Brisket Come From?

What Part Of a Cow Does Brisket Come From?

Different cuts of meat taste different and need to be prepared in different ways. What part of a cow does brisket come from?

Brisket comes from the steer’s chest, near the front. There is a lot of both fat and muscle meat on this cut, so it offers a lot of flavor. 

There are so many excellent dishes you can make out of this cut. Read on to learn more about what you can do with brisket. 

What Part of a Cow Does Brisket Come From?

Brisket comes from the front chest area of a cow. It includes the cow’s chest muscles. 

Cows have a lot of muscle in that area because they need it to support their weight. A human has a collarbone, but a cow doesn’t, so it needs powerful muscles in that area. The cow’s brisket muscles support nearly two-thirds of its total weight. 

There are many ways to prepare brisket. It is tasty because it has a lot of fat and connective tissue as well as muscle meat. Brisket is sometimes divided into the point and the flat, which are sold separately. 

The Flat vs. the Point

The flat is the inner part of the brisket cut, taken from near the ribs. It is a long, thin rectangle that contains a mix of fat and muscle. Even if you remove most of the fat, you should let it cook with the fat in it. 

The flat is great looking if the appearance of the meat matters. The flat can be cut into appealing-looking uniform slices. 

The point is the lower part of the brisket cut, farther away from the steer’s ribs. It is fattier and has marbling running through it. It is great for barbecue beef sandwiches and hamburgers. 

What is Corned Beef?

Corned beef is not identical to brisket, but it is made out of it. Corned beef has been put in a brine solution, changing its taste and appearance. Corned beef can be smoked to create pastrami. 

How to Prepare Brisket

The best way might be to put a lot of spices on the brisket and then slowly smoke the meat over a fire. This method is common in the United States, especially in Texas. 

Sometimes, people return small pieces of meat to the fire to make them particularly well done. These small pieces are often served on bread. 

In Britain, the meat is made into something more similar to an American pot roast. It is braised slowly and served with gravy. In Germany, the brisket is braised with beer, and in parts of Asia, it is added to a soup. 

What Are the Primal Cuts?

When a butcher takes a steer apart, they first make initial large cuts of meat (known as primal cuts) and then cut them again into steaks or roasts. The smaller cuts that the primal cuts are divided into are called subprimal cuts. There are eight primal cuts, some of which are more popular and expensive than others. 

The Chuck

The chuck is the shoulder of the steer and is a significant part of the total weight. It is as much as 29% of the animal’s body and weighs around 200 pounds after the bone and some of the fat have been removed. 

The Chuck

Chuck cuts taste good because there is a good mix of muscle meat and fat. Chuck meat is good for pot roasts and ground beef. It is not as tender as some other primal cuts. 

The Rib

Rib meat is expensive because there is a lot of demand for it. Rib meat is taken from around the backbone as well as the ribs. It is only about 9% of the total weight. 

The Loin

Cuts from the loin are relatively expensive. The muscles are not used much, so the meat is tender and not tough. T-bone steak, filet mignon, sirloin roast, and tri-tip steak all come from the loin.

The Round

The round includes the rump plus the hind shank. It is a very lean cut of meat.  

The Flank

The flank is the lowest part of the steer that you can get meat from, except for the legs, which provide only a small amount of meat. The flank used to be unpopular and therefore cheap, but lean meat is more popular than before. 

The Plate

The plate is below the rib and near the stomach. The plate provides tough meat that is used for ground beef or beef bacon. You can tenderize the meat with a bit of effort. 

The Brisket

The brisket is below the chuck and below the chuck. The brisket is the steer’s chest meat. If it is cooked properly, it is some of the best meat on the animal. 

The Shank

Shank meat is not popular because it is too tough. Many stores do not have it in stock. However, there are still uses for it. 

The Shank

You can make shank meat tasty if you cook it long and slow and use it in the right dishes, such as osso buco. You can also make ground beef out of shank meat. 

Key Takeaways to Brisket

As long as it is cooked properly, brisket is some of the tastiest meat on the animal. 

The brisket cut is one of the eight primal cuts or initial cuts that a butcher makes. Each primal cut can be subdivided into smaller cuts. 

A brisket cut is divided into the point and the flat. The point is uniform and looks great, and the flat can be tastier because it’s fattier and has marbling running through it. 

Lindsay Reed

Hi, I'm the founder of! I created this website to be a resource for everyone who wants to make the best home possible.